German-Style Potato Salad

German-Style Potato Salad

Serves 8

Core : ½pt the whole recipe

750 g potato, (14 baby potatoes)
100 g lean middle bacon, finely chopped
1 tbsp olive oil
1 medium onion, finely chopped
1 tsp brown sugar
1/2 tsp fennel seeds
1 tsp mustard, (preferably powdered)
1 whole stock cube, (chicken) dissolved in 1/2 cup (125ml) boiling water
1/4 ml vinegar, (preferably apple cider)
1 whole whole egg, (hard boiled), chopped
2 tbsp fresh parsley, chopped

1.	Place potatoes in a large saucepan. Add enough water to cover. Bring to the boil, reduce heat and simmer, covered, until tender, about 15 minutes. Drain potatoes and allow to cool. Cut into quarters and set aside.
2.	Meanwhile, heat a large non-stick frying pan over medium heat. Add bacon and cook, stirring for 5 minutes or until golden. Remove from pan and set aside.
3.	Add oil to pan and allow to heat. Add onion and cook stirring for 5 minutes, or until tender. Add sugar, fennel seeds and mustard. Season with salt and pepper. Add stock and vinegar and cook for a further 2 minutes or until mostly reduced. Add potatoes, bacon and parsley and toss to combine. Spoon into bowls and top with chopped egg.