A timeless dish and the perfect accompaniment to bratwurst or batter-fried foods. This traditional regional variation is made with the Presidium Bamberger Hörnla potato...
Recipes for potato salad are as diverse and plentiful as the varieties of potatoes themselves, varying from country to country, region to region (and family to family) around the world. This one is adapted from one provided to us by the Hohenlohe-Tauber-Main-Franken Convivium, and makes use of the Bamberger Hörnla potato variety, a Slow Food Presidium.
The horn-shaped heritage tuber (its name "Hörnla" means "horn") is still grown today in the south of Germany but the delicacy of the plant, which makes its cultivation particularly challenging, and the low yield are have seen it disappear from the commercial market. Today it is primarily found in home gardens. The Presidium works to protect the variety by working with farmers who have dedicated a small part of their land to cultivating it.
This classic potato salad is traditionally served with all foods fried in batter, once very popular in Franconian cuisine - from pork to fish, cabbage or turnips. Today it also accompanies grilled meats and traditional Franconian Bratwurst (a pork sausage).
Preparation time: ½ hour
1 kg (2 lb 3 oz) Bamberger Hörnla potatoes (other waxy potato varieties can be substituted)
50ml (3 1/3 tbsp) extra-virgin olive oil
1 medium onion
125ml (½ cup) vegetable stock
40 ml (2½ tbsp) white wine vinegar
5 - 10 ml (1-2 tsp) honey
salt, pepper, to taste
small bunch of chives, finely chopped
Wash the potatoes with skins on, place in a pot and cover with plenty of cold water. Bring to the boil and cook until the potatoes are cooked through but still firm when pierced with a sharp knife or skewer.
Meanwhile bring the stock to a boil and let the chopped onion cook in 10 seconds. Keep the broth hot (not boiling), add vinegar, honey, salt, pepper and the oil.
When the potatoes are cool enough to handle, remove the skins and cut them into slices. Pour the hot stock over the still-warm potatoes, gently stirring through. Allow to cool for 1-3 hours, stirring occasionally. Season with more salt, pepper to taste and sprinkle chives over the salad. Add extra both before serving for a juicier salad.