This potato salad is full of flavors: crispy bacon, onion, cooked in bacon fat, tart Apple vinegar. Potatoes are added to the salad warm, therefore It is perfectly saturated with all these tastes. Share with friends: 
The photo Dishes: Steve Girelt Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. halved white potatoes
- 8 slices of bacon cut into strips
- 1 onion, diced
- 1/2 tbsp. chicken broth
- 1/4 Art. cider vinegar
- 1 bunch chopped onion, finely chopped
Recipes with similar ingredients: potatoes, apple cider vinegar, bacon
Recipe preparation:
- Put the potatoes in a medium pan, fill with water and well salt it. Bring to a boil, then reduce to low boil and cook until cooked for about 20 minutes. Drain and set aside side.
- Pour a little olive oil into a large pan. Add bacon and heat to medium temperature. When the bacon is fried and will become crispy, add onion and cook until soft and highlight aroma, from 7 to 8 minutes. Add the broth and vinegar.
- Add potatoes while it is still warm and cook while liquid will not be absorbed, about 8 min. Try and when salt as needed to taste. Add onions and serve salad warm or at room temperature. A step-by-step recipe for potato German salad.
