Frankfurt Potato Salad Warm
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 ½ kg potato (s) (salad potatoes)
- 150 g bacon, lean (beef jerky)
- 150 g onion (s), diced
- 2 piece (s) egg yolks
- 0.25 liter ¼ broth
- 60 g oil
- 80 g vinear (wine vinear)
- Salt and pepper, from the mill
- chives
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, boil, drain and peel them while they are still hot. Cut the lukewarm potatoes into thin slices. Fry the bacon cubes until brown and pour over the potato slices with the fat that has leaked out. Scatter onion cubes. Mix egg yolks with 3 tablespoons of stock. Heat the rest of the broth, whisk with oil, vinegar, salt and pepper. Mix the salad ingredients with it and fold in the egg yolks.
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