Bavarian potato salad

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Indy Lifestyle Online

Many years ago, before my Caprice days, I worked in a place in the City called Mr Pontacs. We used to make little complimentary appetisers. One of them, shown to me by a German chef called Stephan, was this great warm potato salad flavoured with cumin, which we served with a slice of black pudding or a mini bratwurst. Cumin has an addictive savoury flavour and is widely used in curries. Serve the potato salad warm with barbecues, as part of a buffet or as an accompaniment to grilled fish or meat.

Many years ago, before my Caprice days, I worked in a place in the City called Mr Pontacs. We used to make little complimentary appetisers. One of them, shown to me by a German chef called Stephan, was this great warm potato salad flavoured with cumin, which we served with a slice of black pudding or a mini bratwurst. Cumin has an addictive savoury flavour and is widely used in curries. Serve the potato salad warm with barbecues, as part of a buffet or as an accompaniment to grilled fish or meat.

2 medium shallots, peeled and finely chopped
A good pinch of ground cumin
Half tsp cumin seeds
60ml chicken or vegetable stock
1tbsp white wine vinegar
300g large new potatoes, peeled cooked and sliced about 1/2cm thick
Salt and freshly ground black pepper
1tbsp parsley, finely chopped
1-2 tbsp olive oil

In a pan simmer the shallots, ground cumin and seeds, half the stock and the white wine vinegar until almost completely reduced. Add the sliced potatoes and the rest of the stock, season with salt and pepper and stir well. Cover and cook gently over a low heat for 10-15 minutes giving the occasional stir. The liquid should have almost disappeared and the potatoes should be just falling apart a little. Stir in the parsley and olive oil before serving.

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