John Myers
Potato Salad As Travel Provisions …
The perfect potato salad as travel provisions … recipe with a picture and simple step-by-step instructions.
- 1000 g Potatoes
- 1 teaspoon Caraway seeds
- 20 g Butter
- 75 g Bacon cooked in strips
- 75 g Raw bacon in strips
- 100 g Diced onion
- 150 ml Chicken broth
- 1 tablespoon Mustard hot
- 2 tablespoon Vinegar
- Salt
- Black pepper from the mill
- 1 teaspoon Sugar
- 3 tablespoon Olive oil
- Chopped fresh parsley
- Wash the potatoes thoroughly and cover with the caraway seeds and cook for 20 minutes. Quench cold (then they can be peeled better), peel off the peel and cut into small slices in a bowl.
- Fry both types of bacon in a pan with the butter until the bacon has turned golden brown, add the onion cubes and sweat, turning constantly, but do not brown. Deglaze with chicken stock, add mustard, vinegar, salt, pepper and sugar and stir once.
- Pour the entire contents of the pan hot over the potatoes and fold in. Put a lid on and cover the potato salad and let it cool down. When it has cooled, mix in the oil and freshly chopped parsley. Let the salad rest in the refrigerator overnight.
- Season again to taste and serve with hot sausages.
- This potato salad tastes best when it is consumed at room temperature, which is why it is particularly suitable for travel, for a day’s hiking or a picnic, it can even be used for a buffet.
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