|Sat Fat 2.8g||14%|
Inspired by the vinegar-based traditional potato salads of Bavaria, often made with onions or shallots, mustard and sprinkled with dill. Usually served room temperature, but never hot.
300g salad potatoes (such as Charlotte), pre-boiled, cooled and roughly chopped
1 pork fillet tenderloin , sliced into 1.5cm medallions
For the pork marinade:
2 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon ground paprika
1 teaspoon dried oregano
1 garlic clove, peeled and grated
¼ teaspoon fine salt
2 teaspoons caraway seeds, crushed with a pestle and mortar
1 teaspoon wholegrain mustard
For the potato salad:
1 small banana shallot, peeled and finely chopped
½ tablespoon cider vinegar
1 teaspoon Dijon mustard
3 stalks fresh dill leaves
30g gherkins, finely chopped
50g radishes, topped, tailed and thinly sliced (using a mandolin would be ideal for this as well)
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This campaign was originally produced in the framework of a programme co-financed by the European Union