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.
- Mix together the pork marinade ingredients. Add the pork to a large plastic food bag, add the marinade, seal and leave for at least half an hour (or ideally overnight) in the fridge.
- Meanwhile, prepare the potato salad; gently mix all the ingredients together with the cooked potatoes.
- Heat a griddle pan over a high , reduce the heat to moderate and cook the pork medallions for 2 minutes on each side then serve with the potato salad.