Bavarian Potato Salad with griddled Pork Medallions

 Bavarian Potato Salad with griddled Pork Medallions
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:


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.

  1. 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.
  2. Meanwhile, prepare the potato salad; gently mix all the ingredients together with the cooked potatoes.
  3. 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.


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)