Potato salad with apples and bacon
4 servings
15 minutes
Potato salad with apples and bacon is a harmony of flavors and textures, combining the tenderness of potatoes, the sweetness of apples, and crispy aromatic bacon. This recipe originates from European culinary tradition where simple yet balanced ingredients create exquisite combinations. Dressed with olive oil, wine vinegar, and mustard, the salad gains a rich flavor with a hint of thyme's mild spiciness and the freshness of green onions. It works well as a standalone dish or as a side to meat and fish delicacies, adding warmth and gastronomic depth to the meal. It can be served warm to allow the aromas to unfold or chilled for lightness and freshness, making it versatile for any season and occasion.
1
Cut the potatoes into small pieces and boil in salted boiling water until cooked (if the potatoes have young skin, you can leave them unpeeled). Drain and dry well.
- Potato: 1.4 kg
- Salt: to taste
2
Meanwhile, heat a skillet over medium heat. Add the bacon pieces and fry until golden and crispy. Transfer to a paper towel, cool, then chop finely.
- Bacon: 5 piece
3
Fry the finely chopped onion in the bacon fat for 5 minutes until soft.
- Red onion: 1 head
4
Meanwhile, peel the apples and remove the cores. Cut into small pieces and transfer to a bowl.
- Apple: 2 pieces
5
Add fried onions, potatoes, and bacon to the apples. Mix, then add finely chopped green onions, olive oil, vinegar, mustard, thyme, and black pepper. Mix and salt to taste.
- Red onion: 1 head
- Potato: 1.4 kg
- Bacon: 5 piece
- Spring onion with bulb: 4 pieces
- Extra virgin olive oil: 0.5 glass
- Red wine vinegar: 0.3 glass
- Dijon mustard: 0.3 glass
- Dried thyme: 1 teaspoon
- Freshly ground black pepper: 1.5 teaspoon
- Salt: to taste
