in Recipes

Miskolocz potato salad

updated

Spread the love

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.

Facebook Comments

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.

Miskolocz potato salad

Pogace