BEST OF BAVARIA
SERVE THIS SAVOURY SIDE FOR SEASONAL FEASTS
Comfort food need not be bland. This savoury, easyto- make side dish will wow your dinner guests during the festive season or will serve as a great accompaniment to homemade soup as January fades into February and you need a warm, stick-to-your-ribs meal to get the gang ready for an afternoon of sledding or skating.
From the kitchen of Steel Grill Catering, Chef Volker Jendhoff offers his take on an age-old German favourite. Tami Collins, catering manager, recommends serving it with a roast loin of pork, pork chops, a nice steak or beef brisket for dinner. If you’re lucky enough to have some left over, pair it with soup or a baguette sandwich at lunch time, she adds.
Steel Grill Catering offers pick-up dinners at its Dundas location, as well as catering for social or business gatherings.
BAVARIAN POTATO SALAD
Makes four to six servings
INGREDIENTS
2.5 lb medium-sized Yukon
Gold Potatoes
1 medium yellow onion – finely
diced or sliced
1 cup chicken stock
1/4 cup canola oil
6 tbsp apple cider vinegar
2 tsp. sugar
2 tsp. salt
1 tsp. ground black pepper
2 tsp. German or Dijon mustard
1 tbsp. chopped parsley
4 slices crisply cooked bacon diced
METHOD
Boil the potatoes, skin on, in lightly salted water.
Once potatoes are cooked, drain them and let them cool off.
Peel potatoes; dice or slice them thinly and transfer to a larger bowl. (Leaving the skin on the potatoes gives the salad a more rustic look.)
WARM DRESSING
In a medium size pot combine: chicken stock, diced onions, vinegar, salt, sugar, canola oil, mustard and black pepper.
Bring to a boil and pour warm dressing over the sliced or diced potatoes. Let it steep for 30 minutes or longer.
Add chopped parsley. Transfer into a serving bowl. Sprinkle with crisp bacon and it is ready to serve.
Recipe by Chef Volker Jendhoff of Steel Grill Catering