Uschis Potato Salad

Uschis Potato Salad

Uschi's potato salad is named after a German guest/friend from a years ago. While I was working at Augusta Kleinbosch Guest Farm years ago, the neighbours Christoff and Uschi, booked a Braai (BBQ) evening with us at the Farm. On the day she came to see me about the menu for the evening, she brought this recipe with as one of the dishes to be made. We called it ‘ Uschi's Potato Salad’. We did a test a few days before the braai (BBQ) - she wanted it to taste the best it could be - and it turned out a great hit at her braai party. Uschi's potato salad I dedicate to her, they moved away to Somerset West and sadly I cannot seem to find her. My German guests and friend I attend to value a lot. They always welcomed my food and gave me compliments. Something I still value today and I really miss. They made a huge positive difference in my life as a chef. Those were the best career days of my life. Cooking for foreigners always gave me a lot of joy and sadly, and truly I must say, I find to work for South African Employers extremely difficult. I will dedicate an entire Blog post to that subject soon as it lays very hard on my heart. Back to Uschi's potato salad, the Mediterranean potatoes were at that time stocked by Woolworths, it just changed packaging. This recipe is easy to make and very delicious, I would call this a summer variation of potato salad. Perfect for the upcoming Braai day on National Heritage Day. For more options for Braai day, see recipes like Green Peppercorn Sauce - Perfect for the braai and some more underneath my BBQ (Braai) section. I raise my glass to Uschi and her wonderful potato salad!

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Serves: 6 Prep time: 20 Minutes Cook time: 30 Minutes Ready in: 50 Minutes

Nutrition: Calories 130 Carbs: 24g Protein: 2g Fat: 3g

1 medium seized onion, finely chopped
250 g streaky bacon, diced
16 small Mediterranean potatoes, from Woolworths
½ liter beef stock, or 1 cube dissolved
8 Tablespoons white wine vinegar
16 turnings of black peppercorns
2 teaspoons salt
6 Tablespoons olive oil
chopped Italian parsley

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Cook the potatoes 2 hours before hand until just soft and let them cool.
Note: Don't overcook the potatoes, you will remove the skin later after cooling and slice them in even rounds, if they overcook the potatoes will break and not be able to form perfect round slices.
Fry the bacon in olive oil and keep it aside.
Chop the onion finely and also keep aside.
TO ASSEMBLE: Place the onion in a bowl, add the beef stock, vinegar, black pepper and salt.Add the round sliced potatoes, toss them so they won't break.Leave for 15 minutes.
Add the olive oil to make them shiny and mix gently with a wooden or plastic spoon.
Lastly, add the bacon and the chopped parsley.
Perfect for a side dish on the Braai (BBQ) table .
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