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Husum potato salad à la Gabi

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Ingredients for 4 servings:

  • 1 kg waxy potatoes, cooked in their jackets, peeled, sliced
  • 200 g North Sea crabs, peeled, cooked
  • 200 g smoked bacon, streaky, diced
  • 2 large onions, diced
  • 2 tbsp rapeseed oil
  • 125 ml red wine
  • 2 tbsp wine vinegar
  • 2 tbsp rapeseed oil
  • 2 tbsp parsley, flat, chopped
  • Salt and pepper, black, from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

Place potato slices in a salad bowl. Heat the oil in a large pan and fry the bacon and onions. Combine the red wine, wine vinegar, and oil, season with salt and pepper, and add the shrimp, bacon, and onions. Pour the dressing over the salad, toss to coat, and serve lukewarm.

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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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