Swabian Potato Salad with Roast Pork Crust

Erpelschlut is said in the Ruhr area, “Grombirasalad” in Swabia. Anyone who enters “potato salad” in Google will find no fewer than 4 million and 440 thousand entries. The classic is usually prepared with mayo, gherkins and hard-boiled eggs. The recipe is usually a family affair and is passed down from generation to generation. Christopher Wilbrand, chef at the restaurant “Zur Post” in Odenthal, has also inherited his potato salad recipe.

_Potato salad (For 6 people)_ For the beef soup, place the beef bones together with a diced onion, coarsely chopped bay leaf spice, thyme sprigs, greens, peppercorns and salt in a soup pot, cover tightly with water, bring to the boil and then simmer gently for three to four hours. Afterwards, pour through a fine dish or sieve. If you like, you can also simmer 800 grams of brisket in the clear soup for three hours and offer it later thinly sliced with freshly shaved mustard or horseradish with the potato salad.

Rinse the potatoes thoroughly and cook them with caraway seeds and salt. In the meantime, rinse the cucumber, cut in half and slice finely. Peel the carrots and celery, cut lengthwise into millimeter-thin slices with a slicer and into lozenges by hand. Finely dice two small onions, slice the scallions into rings, halve the chili, scrape out the seeds and cut the pod into tiny cubes. D

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