U Boat Recipes: Bavarian Potato Salad

     We are all familiar with German potato salad that has a dressing made of mustard and bacon fat and is served hot but in Germany many variations on this theme exist.  Germans still prefer their potato salad hot, but in this variation the bacon is omitted and the dressing is thinned out with some vegetable stock.  Traditionally this is served with real vienna sausages which are best represented by Hoffmann's Brand Hot Dogs here in the states.




Bavarian Potato Salad, 2 servings

4-5 medium potatoes (about 2 pounds)
3/4 cup red onion, sliced very thinly
1/2 cup vegetable stock
1 tablespoons dried chives
1 tablespoons grainy mustard
3 tablespoons wine vinegar
5 tablespoons sunflower oil
1 teaspoon caraway seeds
salt and pepper to taste

     Place potatoes, skin on, in pot and cover with water.  Add caraway seeds and 1 tablespoon of salt then bring to a boil.  Cook until just tender and remove from heat, drain in colander and rinse with cold water until still warm but cool enough to handle.  Peel with a paring knife then slice into 1/4 inch thick slices and place into a bowl.  In a small bowl, whisk together the mustard, vinegar and oil and pour over the potatoes along with the hot vegetable stock.  Add the onions and chives then carefully fold everything together taking care not to break apart the potatoes.  Serve hot



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