Friday, November 18, 2005
Warmer Kartoffelsalat
This is a traditional German recipe for hot potato salad. Unlike the American potato salad, this one's made without mayonnaise and served warm. Its salt-and-vinegar flavor packs a punch! Makes 4 to 6 servings.
Ingredients:
15-20 new potatoes
6 slices bacon, diced
1/2 c. onion, diced
1 t. flour
2 t. sugar
2 t. salt (or to taste)
Freshly ground black pepper
3-4 T. cider vinegar
1/2 c. water
Fresh parsley, minced
Step-by-step:
1. Cook potatoes in salted water. When fork-tender, drain, peel, and slice thickly.
2. Fry bacon until crisp. Remove from pan and add onion; cook until tender.
3. Drain off all but 1 tablespoon of the bacon fat. Add flour, sugar, salt, and pepper to skillet. Cook, stirring, until flour is lightly browned. Stir in vinegar and water. Cook until slightly thickened.
4. Return bacon to skillet and stir to combine. Pour this hot dressing over the potatoes. Stir gently to blend. Sprinkle minced parsley on top. Serve immediately.
Ingredients:
15-20 new potatoes
6 slices bacon, diced
1/2 c. onion, diced
1 t. flour
2 t. sugar
2 t. salt (or to taste)
Freshly ground black pepper
3-4 T. cider vinegar
1/2 c. water
Fresh parsley, minced
Step-by-step:
1. Cook potatoes in salted water. When fork-tender, drain, peel, and slice thickly.
2. Fry bacon until crisp. Remove from pan and add onion; cook until tender.
3. Drain off all but 1 tablespoon of the bacon fat. Add flour, sugar, salt, and pepper to skillet. Cook, stirring, until flour is lightly browned. Stir in vinegar and water. Cook until slightly thickened.
4. Return bacon to skillet and stir to combine. Pour this hot dressing over the potatoes. Stir gently to blend. Sprinkle minced parsley on top. Serve immediately.
Labels: salads, side dishes
