German Potato & Bacon Salad

How to make a German Potato and Bacon Salad.

Ingredients: Serves 4-6

  • 1 Kg Yukon potatoes, unpeeled, washed and scrubbed
  • 5 strips of thick cut bacon
  • 70 g thinly cut scallions, white and green tops
  • 75 g thinly sliced celery stalks and leaves
  • 120 ml cider vinegar
  • 240 ml strong chicken stock
  • 1/2 tsp sugar
  • 1/2 tsp dry mustard
  • salt, to taste
  • pepper, to taste

Method:

  1. Cut the potatoes to equal sizes to obtain the same cooking time.
  2. Add them to a pot of salted water.
  3. Bring to a boil and cook the potatoes uncovered for about 15-20 minutes or until easily pierced with a knife.
  4. Do not overcook.
  5. Drain in a colander.
  6. Peel and slice the potatoes whilst still warm.
  7. Place them in a bowl.
  8. Whilst the potatoes are cooking, fry the bacon in a skillet until crispy.
  9. Drain the bacon on kitchen towels and set aside.
  10. Add the scallions and celery to the skillet and cook for 2-3 minutes, stirring once in a while.
  11. Remove them from the skillet and add them to the potatoes.
  12. Leave any residual bacon fat and bacon bits in the skillet.
  13. Mix cider vinegar, chicken stock, sugar, dry mustard, salt and pepper in a bowl.
  14. Add the cider vinegar mix to the bacon fat skillet.
  15. Bring to a quick boil whilst scraping any bacon bits from the bottom of the skillet.
  16. Let the dressing mix cool to a warm temperature.
  17. Do not pour “hot” dressing over the potatoes, scallions and celery.
  18. Mix it very gently, so as not to break the potatoes too much.
  19. They will absorb quite a lot of the dressing.
  20. If necessary, add more warm chicken stock and adjust the seasonings accordingly.
  21. Slice the bacon into little strips and add it shortly before serving.
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