Super-spicy potato salad

Potato salad is a very popular dish in European cuisine. It is often served as a side dish for meat and fish dishes in Czech and German cuisine. But as an independent dish, he too good. The main secret of taste is that dressing mixes with potatoes while it is still hot, which allows it it is better to soak and open in taste. Also one of the traditional salad ingredients is celery, which in addition to taste adds a pleasant crunch to him, and in this recipe bacon also helps. Great for summer гарнира. Time: 35 min Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Potato salad

• 1.1 kg medium-sized potatoes with red peel, cut into 4 parts
• 3 cloves of garlic, chop with a knife
• 6 slices of bacon, cut
• 2 tbsp. l olive oil
• 1 red onion, diced
• 3 stalks of celery, diced
• 0.5 tbsp. red wine vinegar
• 0.5 tbsp. Dijon mustard

Homemade mayonnaise

• 2 yolks from large eggs
• 1/4 Art. red wine vinegar
• 1 tbsp. l Dijon mustard
• 1.5 tbsp. vegetable oil

Recipes with similar ingredients: red potatoes, bacon, celery, red onion, garlic, wine vinegar, Dijon mustard, eggs, mayonnaise

Recipe preparation:

1. Making mayonnaise: put in a food processor egg yolks, add wine vinegar, Dijon mustard and 1/4 tsp. salt. Start the combine and start spraying very slowly. oil (drip until the mixture begins to look like mayonnaise, after this can be slowly infused with a steady stream of oil). If mayonnaise too thick; add some water; if not enough thick, add some oil to a working combine.
2. Salad preparation: put in a large pot potatoes and garlic. Add enough water to make it covers potatoes by 5 cm. and generously salt. On high fire bring to a boil, then reduce heat to medium and let it simmer until the potatoes are soft when pricked with a fork for about 10 minutes.
3. In parallel, in a large skillet over medium-high heat, melt fat from bacon, stirring occasionally, fry it in olive it takes about 10 to make it golden and crispy мин. Remove from heat and drain excess fat, add onion to bacon, celery and wine vinegar. Salt.
4. Drain the potatoes and transfer them to a large bowl (discard garlic). Add the bacon mixture to the hot potatoes and onions and stir to combine. Gently stir 1.5 tbsp. mayonnaise and mustard, salt. Leave in the refrigerator until cool down.