BAYRISHER KARTOFFEL SALAT (BAVARIAN POTATO SALAD)
This is like a German potato salad served warm, and it's definitely one of the tastiest I've had, so don't wait for Oktoberfest to try making it! I did not include the 2 hour resting time. Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving. This recipe was from the internet. Enjoy!
Provided by Nif_H
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
- While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
- Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
Nutrition Facts : Calories 318.9, Fat 17.3, SaturatedFat 5.7, Cholesterol 24.5, Sodium 729.9, Carbohydrate 31, Fiber 4, Sugar 3.7, Protein 10.3
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