Making Vegetarian German Potato Salad
872 بار بازدید -
3 سال پیش
-
Ingredients:3 pounds new potatoes1 yellow
Ingredients:
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced or Fake Bacon bits
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
Place potatoes in a large pot with the yellow onion and cover with cold water. Cook in boiling water until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
In a large saute pan add the bacon and cook until crisp (or, if using bacon bits, saute until soft). Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat (or olive oil) 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.
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced or Fake Bacon bits
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
Place potatoes in a large pot with the yellow onion and cover with cold water. Cook in boiling water until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
In a large saute pan add the bacon and cook until crisp (or, if using bacon bits, saute until soft). Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat (or olive oil) 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.
3 سال پیش
در تاریخ 1400/01/06 منتشر شده
است.
872
بـار بازدید شده