American Potato Salad
6 servings
40 minutes
American potato salad is a classic dish deeply rooted in the culinary traditions of the USA. Its history traces back to German immigrants who brought the habit of dressing potatoes with vinegar and mustard, adding zest and richness to the flavor. This version features crispy bacon that gives the dish an appetizing smoky note, while pickles and onions add a pleasant tang and freshness. Potatoes soaked in warm dressing become tender and aromatic, creating a harmonious blend of textures and flavors. This salad is served as a side dish to meat dishes at picnics and family gatherings, where its rich taste perfectly complements barbecues and grilled steaks. Each spoonful of this dish is a reminder of home traditions and cozy family lunches.
1
Wash the potatoes with a brush, place them whole in a pot of salted boiling water, bring to a boil and cook until soft, 25-30 minutes.
- New potatoes: 1 kg
- Salt: to taste
2
Meanwhile, cut the bacon into thin strips and fry in a dry heated pan over medium heat until the fat is rendered and the bacon is crispy. Place the cooked bacon on paper towels, saving the fat.
- Bacon: 100 g
3
Cut the peeled onion into very thin quarter rings. Slice the cucumbers into thin rounds. In a warm skillet with fat, pour in vegetable oil and vinegar. Add mustard, salt, and pepper; mix well. Drain the water from the cooked potatoes, let them cool slightly, cut (carefully to avoid burns), and place in a bowl. Pour the hot dressing over the potatoes and let cool. Mix the potatoes with onions, cucumbers, and crumbled bacon by hand and serve.
- White onion: 1 head
- Pickles: 5 piece
- Vegetable oil: 3 tablespoons
- Apple cider vinegar: 1 tablespoon
- Grainy mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste