Unlike most potato salads, this option cooked without mayonnaise. Better use non-digestible grades potatoes so that the slices do not lose their shape when mixed and looked appetizing. Boiled potatoes watered warm dressing from shallots fried in aromatic fat, melted when frying bacon. A little vinegar and mustard will add the necessary for lettuce astringency. Before serving, the potatoes are mixed with crispy pieces of bacon, fresh chives and dill and stuffed mouth-watering spicy aroma with notes of haze. Serve it to a side dish to any meat dishes and enjoy. Share with friends: 
Time: 30 minutes Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. yellow potatoes, peeled and sliced 0.5 cm thick.
- 4 thick slices of bacon, coarsely chopped
- 3 tbsp. l extra virgin olive oil
- 2 large shallots, chopped
- 3 tbsp. l white wine vinegar
- 1 tbsp. l mustard
- 1 tsp Sahara
- 0.5 tbsp. chopped fresh chives
- 1/4 Art. chopped fresh dill
Recipes with similar ingredients: yellow potatoes, shallots, bacon, wine vinegar, chives, dill
Recipe preparation:
- Put the potatoes in a large pot, pour cold water and pour 1 tsp. salt. Bring to a boil and cook until cooked. 8-10 minutes. Drain and transfer the potatoes to a large a bowl.
- Meanwhile, in a medium-sized frying pan over medium heat saute the bacon, stirring until it becomes crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-covered plate with a towel. Pour melted fat into a small bowl and wipe to the pan.
- Return the pan to medium heat and add olive oil and 2 tbsp. l melted fat from bacon. Add shallots and sauté, stirring until soft, about 4 minutes. Stir in 2 tbsp. l vinegar and water, mustard and sugar. Bring to a boil.
- Pour potatoes with warm dressing, sprinkle with 0.5 tsp. salt and with a little ground black pepper and mix. Add the remaining 1 tbsp. l vinegar, chives, dill and bacon; mix again. Serve the salad warm. This potato salad You can complement the aroma of smoking.
