German potato salad with hot bacon dressing is served warm, lightly sour and fragrant with bacon fat. The dish lives on a thick dressing poured while still hot. The tricky part is the stirring, as a moment's pause leaves the cornstarch in lumps.
Pouring the hot dressing over freshly boiled potatoes lets the flavor sink in further. The cornstarch, salt, sweetener and apple cider vinegar are mixed with the water before any of it meets the pan. Three whole slices of bacon are kept back for the top.
This batch weighs about 1.1kg, at roughly 217 calories per 100g.
Method
Chop 3 slices of bacon and leave 3 whole. Fry them all in a pan until golden brown, then lift the 3 whole slices onto a plate and set them aside.
Mix 1/2 tablespoon cornstarch, 1/4 teaspoon salt, 1/5 tablespoon kOBE Monk Fruit Blend and 40ml apple cider vinegar with 90ml water. Pour the mixture slowly into the pan with the chopped bacon, stirring constantly until it thickens.
Put 1 sliced boiled egg and 3 finely diced boiled potatoes in a bowl. Pour the hot dressing over the top, add a pinch of sliced spring onion and fold everything together very gently.
Finish with the whole bacon slices and cilantro on top.
Tips
Apple cider vinegar is sold in Vietnamese supermarkets, and white rice vinegar stands in, though the sourness differs so taste again.
Pour the dressing hot over the just boiled potato so the flavor sinks deeper.
Stir constantly as the dressing thickens, since stopping lets the cornstarch clump.
Fold gently so the potato slices stay whole.
Fry the bacon until the fat has fully rendered, as that fat is the rich base of the dressing.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.