John Myers
Potato – Bacon – Capers – Salad
The perfect potato – bacon – capers – salad recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes with their skin on
- 100 g Bacon ready cut out of the pack
- 1 tsp Vegetable broth powder
- 3 tbsp Virgin olive oil or sunflower oil
- 2 tbsp Vinegar, apple cider vinegar, or balsamic vinegar
- 3 tbsp Capers from the jar
- Salt, pepper from the mill
- 2 tsp Chives rolls
- 1 Pc. Red onions, cut into small cubes
- Put the potatoes in a saucepan with cold, salted water. Cook gently for approx. 30 minutes, depending on size. (Check with a knife whether they are cooked). Pour off the water. Quench with cold water and peel. Cut into small slices and transfer to a larger bowl.
- 1 tbsp oil in a saucepan, fry the bacon briefly, then the diced onions until they are translucent. Mix the vegetable stock with hot water in a small cup. Whoever has, of course, takes a real broth.
- Pour bacon with onions, broth, vinegar and oil, chives over the potatoes and fold in carefully. Then I put the capers underneath. Season to taste with salt and pepper. (Be careful with salt, as the bacon has already had enough).
- If there is time, let the salad sit in the refrigerator for about 1/4 hour and mix again before serving.
- (Almost) everything goes with this potato salad.
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