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Franconian potato salad

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 onion(s) (depending on size)
  • 125 g bacon, diced (or more, to taste)
  • vegetable oil
  • Vinegar (white wine vinegar)
  • broth
  • salt and pepper
  • Parsley (fresh or dried)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes. Dice the onions and add them to a bowl. Fry the bacon cubes in a pan without fat until crispy and add them to the bowl. When the potatoes are cooked, peel and slice them, and add them to the rest of the bowl. Season with oil, vinegar, broth, salt, pepper, and parsley, and mix everything well. It’s important that the potatoes are still warm before mixing; don’t use leftovers from the day before. The starch from the warm potatoes will bind the liquid from the seasonings somewhat. The finished salad will also have a rather firm consistency; you definitely don’t want individual potato slices floating in the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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