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Miskolocz potato salad

updated

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Ingredients for 2 servings:

  • 500 g potatoes
  • 1 cucumber(s)
  • 4 bell peppers, mixed
  • 75 g bacon
  • 2 onions
  • Salt
  • Garlic salt
  • Vinegar
  • Sugar
  • Paprika powder, sweet
  • ¼ liter broth

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

by GDR TV chef Kurt Drummer

Pour 1/4 liter of hot broth onto the slices of freshly cooked jacket potatoes, season with salt, garlic salt, vinegar, and a little sugar, and let stand. Core the bell peppers, cut into thin strips, and add to the potatoes along with not-too-thin slices of peeled, halved cucumber (without core). Fry the bacon, sauté the diced onions until lightly browned, add a little paprika, and pour this mixture, while still hot, into the potato, bell pepper, and cucumber mixture. Let stand for about 30 minutes, then serve. Serve as a side dish with bratwurst, chops, steaks, fish, and especially baked carp.

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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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Miskolocz potato salad