Potato Salad
6 servings
45 minutes
A proper potato salad is not some kind of "Olivier" or vinaigrette, in which the potato is somewhere in the background. In a real potato salad, the main ingredient plays a leading role and helps the others to open up . This root vegetable loves strong flavors, so bacon is very appropriate in this recipe.
1
Wash the young potatoes and cut them into large cubes without peeling.
- New potatoes: 900 g
2
Add potatoes to boiling water, bring to a boil and cook for 12-15 minutes until done. Then drain the water and transfer the potatoes to a large bowl.
- New potatoes: 900 g
3
Cut the bacon into pieces about one centimeter on each side.
- Bacon: 400 g
4
Place the bacon in a cold skillet and turn on the heat underneath. Fry the bacon until crispy, which will take about 8–10 minutes.
- Bacon: 400 g
5
Place the cooked bacon on a paper towel.
- Bacon: 400 g
6
Chop the onion into cubes and sauté in the bacon pan until soft.
- Red onion: 1 head
7
Add vinegar, oil, sugar, mustard, and salt to the onion, mix and heat for one to two minutes.
- White wine vinegar: 50 ml
- Olive oil: 50 ml
- Sugar: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Salt: 1 teaspoon
8
Pour the prepared sauce over the potatoes.
- White wine vinegar: 50 ml
9
Chop the parsley finely.
- Parsley: 30 g
10
Sprinkle the potatoes with bacon and parsley, season with pepper to taste, mix the salad and serve warm. Or let it cool and eat it cold.
- Bacon: 400 g
- Parsley: 30 g
- Ground black pepper: to taste