BACON SCHOLLE POTATO SALAD - SPECK-SCHOLLE ZU KARTOFFELSALAT

Bacon Scholle Potato Salad - Speck-Scholle zu Kartoffelsalat image

Provided by PalatablePastime

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 lbs potatoes
1 onion
1/2 salad cucumber
1 radish
3 tablespoons fresh chives
3 tablespoons oil
3 tablespoons vinegar
1 teaspoon instant vegetable bouillon granules
1 tablespoon coarse ground mustard
salt and black pepper
1 tablespoon mustard seeds, crushed
2 1/2 ounces bacon
12 ounces fillets of sole
2 tablespoons flour
2 tablespoons capers

Steps:

Wash potatoes; cook 20 minutes in boiling water.
Chop onion; thinly slice cucumber and radish; finely cut chives.
Heat oil; cook onion with about 5 ounces of water, the vegetable bouillon, and the vinegar until the liquid dissolves.
Make a marinade with onions, mustard, salt and pepper to taste, chives, and mustard seeds.
Drain potatoes; peel and slice while warm.
Mix potatoes with cucumber, radishes, and marinade mix; allow to sit 20 minutes.
Dice bacon; season with salt and pepper and dredge in flour.
Heat up butter and brown bacon; remove from pan.
Place fish in pan and add bacon and capers; cook fish 5-6 minutes per side on low heat, covered, or until fish flakes easily with fork.
Arrange fish on plate with some potato salad.