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New in Cooking

Staub White and more

German Spud Salad

Serves: Serves 4


  • ¼ pound of diced pancetta
  • 2 tablespoons olive oil
  • ¾ cup red onion, peeled and diced
  • 1 heaping tablespoon Dijon mustard
  • ½ cup apple cider vinegar
  • 1/8 cup sugar
  • 1 pound, baby Yukon gold potatoes, boiled and lightly smashed
  • 4 tablespoons tarragon, stemmed, divided


    In a medium pot add the diced pancetta and render until crispy over a medium high heat. Next, add the olive oil and red onion and sweat for about 3 minutes. Once the onions are translucent stir in the mustard, apple cider vinegar and sugar, and let the whole mixture reduce for about 5 minutes.

    Add the cooked potatoes and 2 tablespoons of tarragon to the warm sauce and toss through. To finish, pour the potatoes onto a plate and top with the remaining tarragon.

Joel Gamoran

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