GERMAN POTATO SALAD AND PAPRIKA CHICKEN

to make german potato salad and paprika chicken, you’ll need:

ingredients for chicken: two decent sized chicken breasts – you don’t want one of those nasty supermarket breasts that look like the sole of a built-up shoe, treat yourself and get decent meat, plus garlic powder (1/2tsp), 1 tbsp of smoked paprika, pinch of black pepper and 1.5tbsp tablespoons of Worcestershire sauce

ingredients for german potato salad: three large potatoes, 4 bacon medallions cooked and cut into strips, 40ml of rice vinegar, 65ml of chicken stock, 1tbsp of dijon mustard (technically I think this is a syn, but split between two…well I won’t tell if you don’t), half a decent sized red onion cut nice and fine (or use red spring onions if you can get them, which we can, because we’re geet posh as owt), tablespoon of fat free greek yoghurt, 20ml of white wine vinegar, some chives for the top if you have them kicking about but don’t shit your pants if you haven’t got them in.

to make german potato salad and paprika chicken, you should:

recipe for chicken:

• combine all the spices with the Worcestershire sauce to make a rub and rub that rub (great writing there, would recommend) into the chicken, getting your fingers deep into every moist crack and really ensuring your meat is slick and covered
• pop into the fridge to marinade – longer you leave it, the better, but you can hoy it under the grill for around ten minutes a side and cook until the juices run clear when you finger it (the chicken that is, not you)
• serve with your salad, but oh no, you’ll need to make the salad, so here we go..

recipe for german potato salad:

• boil the potato for 25 minutes (you want them firm but a bit soft around the edges, like a middle-aged man in a Luton brothel) and then cut into thumb sized chunks (normal thumb, we’re not using Jeremy Beadle as a comparative);
• NOTE: don’t bloody skin the potatoes, the skin is the best bit
• as soon as the chunks are cut up, tip in the rice vinegar, mix and let them soak for a moment or two
• add the chicken stock
• in a little bowl mix the white wine vinegar, yoghurt and mustard together (whisk quickly, it’ll start to split if you so much as blink) and tip over the potatoes – mix again – don’t be shy about mixing, it’ll rough up the potatoes as you mix
• add the onion and bacon
• when you’re ready to serve, chop some chives over the top
• the longer you leave this dish to sit, the better it’ll be

As ever, enjoy!