Classic German Potato Recipe салата. 
Time: 40 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large, low-starch potato tubers
- 3 finely chopped strips of bacon (approximately 55 gr.)
- 2 tbsp. l plus 2 tsp coarse salt
- 1/2 chopped medium sized Spanish onion head
- 1 tbsp. l wheat flour
- 3/4 Art. chicken broth
- 1/3 Art. white wine vinegar
- 1 tbsp. l plus 1 tsp Dijon mustard
- 1.5 tsp Sahara
- Ground black pepper
- 2 tbsp. l chopped fresh parsley leaves
Recipes with similar ingredients: potatoes, wine vinegar, Dijon mustard, onion, bacon
Recipe preparation:
- Put potatoes in a large pot and pour cold water, so that it was 2.5 cm above the level of potatoes. Add 2 tbsp. l salt. Bring to a boil, reduce heat and simmer at low heat. boil until soft, about 30 min. Drain, shift potatoes in a large bowl and cover with cling film so that it stayed warm.
- At this time, in a small saucepan over moderate heat fry the bacon, stirring often, until it becomes crispy and fat It will not melt for about 3 minutes. Reduce the heat to medium, add onion and cook, stirring, until transparent, about 6 minutes. Pour in flour and cook another 45 seconds. Add 2 remaining tsp. salt broth, vinegar, mustard and sugar. Bring to a boil, constantly stirring. Remove from heat.
- Peel potatoes with your hands. Cut each tuber cut in half lengthwise, then across, in 0.5 cm slices. Put again potatoes in a large bowl. Pour with vinegar dressing and mix so that the potatoes are covered in sauce. Mix with parsley and pepper to taste. Transfer to a serving platter and serve at room temperature.
