Warm potato salad with aroma and smoked flavor, crispy bacon and baked peppers will be an excellent holiday side dish to any meat dishes. For its preparation, shallow red potatoes are boiled in their skins in water with the addition of liquid smoke and garlic. After that, it acquires a fantastic aroma, which becomes even more intense and saturated when potatoes mixes with dressing from melted bacon fat with apple vinegar, sugar, mustard and aromatic Hungarian paprika. Crispy bacon contrasts nicely with delicate creamy potatoes, and sweet peppers fill the side dish with juiciness. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional 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:
- 0.7 kg red potato
- 3/4 tsp mesquite liquid smoke
- 3 cloves of garlic, crushed
- 2 small red sweet peppers
- 1/3 Art. cider vinegar
- 12 strips of bacon, chopped
- 2 tbsp. l Sahara
- 2 and 1/4 tsp mustard
- A pinch of Hungarian hot paprika
- 3/4 Art. chopped parsley
- 6 green onion feathers, finely chopped
Recipes with similar ingredients: potato, sweet pepper, liquid smoke, apple cider vinegar, whole grain mustard, green onions, paprika, bacon
Recipe preparation:
- Mix potatoes, liquid smoke, garlic, in a large pan, a pinch of salt and a little ground black pepper; add water to just cover the potatoes. Bring to a boil, then reduce heat and cook until the potatoes are tender, 15 minutes. Drain the water pushing the potatoes into a colander and set it over an empty pan to drain the potatoes. After he is a little cool, cut the tubers in half (large – in 4 parts). Put into a large bowl. Throw out the garlic.
- Fry the sweet peppers right on the hot gas burner, turning until they blacken. Or fry peppers in the oven in grill mode, turning until they are charred. Shift peppers in a sealed plastic bag with ziplock and close. Leave to steam for 5 minutes. After pepper is enough cool, remove seeds and charred peel and chop it pieces.
- In a large frying pan over medium heat, fry the bacon, stirring, until it becomes crispy, about 8 minutes. Put a slotted spoon on a plate, leaving the fat in a pan. Add to a still hot pan. vinegar, sugar, mustard, paprika, a pinch of salt and a little ground black pepper. Cook until sugar and salt dissolve, 2 minutes. Add potatoes and mix to cover a mixture.
- Return the potatoes to a bowl. Add bell peppers, bacon, parsley and chives.
