German Potato Salad - Hold The Mayo!
450 بار بازدید -
7 ماه پیش
-
Quick and delicious, the added
Quick and delicious, the added zing of a tangy bacon, vinegar and mustard dressing, changes everything! This German Potato Salad is usually served warm (but you can serve it old)) and is sure to please everyone! Cook right alongside The Happiest Cook with her step-by-step instructions. TIP: Heat your leftover salad in a skillet with a shake of olive oil. The bacon will crisp right up and it is fabulous!
45 min to prepare / Serves 4
INGREDIENTS:
1 ½ pounds red potatoes
½ sweet onion, quartered
1/2 pound bacon, diced
1/2 medium red onion, diced
1/3 cup apple cider vinegar
1/2 tablespoon Dijon mustard
2 tbsp olive oil
Salt and freshly ground pepper
4 green onions, chopped
1/4 cup chopped fresh parsley leaves
DIRECTIONS:
Boil potatoes in a large pot with the sweet onion and cover with cold water. Cook until tender. Drain, discard the onion, and cut the potatoes into cubes. Keep warm in a covered bowl.
In medium sauté pan, cook the bacon until crisp and drain on paper towels.
Cook red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add
the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat.
Fold in the green onions and parsley. Season again with salt and pepper, to taste. Serve warm and enjoy!
45 min to prepare / Serves 4
INGREDIENTS:
1 ½ pounds red potatoes
½ sweet onion, quartered
1/2 pound bacon, diced
1/2 medium red onion, diced
1/3 cup apple cider vinegar
1/2 tablespoon Dijon mustard
2 tbsp olive oil
Salt and freshly ground pepper
4 green onions, chopped
1/4 cup chopped fresh parsley leaves
DIRECTIONS:
Boil potatoes in a large pot with the sweet onion and cover with cold water. Cook until tender. Drain, discard the onion, and cut the potatoes into cubes. Keep warm in a covered bowl.
In medium sauté pan, cook the bacon until crisp and drain on paper towels.
Cook red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add
the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat.
Fold in the green onions and parsley. Season again with salt and pepper, to taste. Serve warm and enjoy!
7 ماه پیش
در تاریخ 1402/09/26 منتشر شده
است.
450
بـار بازدید شده