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by Adelle Davis (Unwin Books First published 1962; this ed 1975)

If I hadn't told you this edition came out in the seventies, I think you could have guessed from the colours of the cover! Many recipes have not stood the test of time, though they make for enjoyable reading, but the German Potato Salad seemed to have an enduring appeal.

German Potato Salad

Quarter and steam in jackets:
4 or 5 medium sized potatoes

Meantime, saute until crisp:
6 strips of bacon

Drain off all except 3 or 4 tablespoons drippings; add and bring to a simmer:

1/2 cup cider vinegar
1/2 cup or more water left from steaming potatoes
1/4 cup finely shredded onion
2 tablespoons sugar
1 teaspoon salt

Peel and slice the potatoes; put hot potatoes into vinegar mixture and stir until they appear to be glazed; they should not be dry.

Crumble bacon and stir part into the salad; sprinkle remainder over top. Let stand several hours or overnight. Reheat or serve chilled.