in Germany

Potato salad with bacon and endive salad

updated

Spread the love

Ingredients for 4 servings:

  • 750 g potato(s), waxy
  • ⅛ liter meat broth or vegetable broth, hot
  • 4 tbsp balsamic vinegar, white or wine vinegar
  • 4 tbsp oil
  • 1 tsp horseradish (creamed horseradish)
  • 1 onion(s), finely chopped
  • 75 g bacon, diced
  • ½ head of lettuce (endive) or a cucumber
  • salt and pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

or cucumber

Boil the potatoes, let them cool slightly, peel them, and slice them. Combine the broth with the vinegar and horseradish and pour over the potatoes. Fry the onions and bacon in oil in a pan until translucent, let them cool, and add them to the potatoes. Mix everything gently and season with salt, pepper, and sugar. Cut the endive into strips and stir in just before serving. If you prefer to mix cucumber into the salad, you can add it earlier.

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.

Dad's colorful yogurt cake

Veal dumplings