I recently was craving potato salad – not the way its made in the U.S. with a ton of mayo – but instead the Bavarian way. I paired it with a nice chicken schnitzel.

The potato salad was fairly easy to make. I cubed potatoes (2 pounds) to about 1/2″ squares then boiled until fork tender (roughly 20 mins). Then laid them on a sheet pan and poured a small amount of white wine vinegar on them and let them cool. I then mixed them with the following in a bowl:

• 3 Tablespoons white wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 minced red onion
• 2 tablespoons chives
• 1/2 cup chicken stock
• 2 teaspoons sugar (I forgot to add this but it was still good)
• Pepper
• Salt

The Chicken Schnitzel was more annoying to make. I pounded chicken breasts thin then put them in a brine of saltwater for a few hours. After that I dried them and set up 3 bowls to coat them before frying. The first was flour, second was 2 eggs beaten and mixed with 2 tablespoons of water, last was a breadcrumb mixture. I then fried them in a pan at 350 degrees. I finished them with a little bit of salt and squeezed lemon. The chicken was a lot more work to make than I was expecting. I would definitely make it again but not for a while.

This made for a great meal. The potato salad served cold with the chicken makes a perfect combo.