Inges Potato Salad
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 15 mins |
| Total Time | 4 hrs 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potatoes, waxy
- 100 g breakfast bacon
- 1 onion (s)
- 4 tablespoon meat broth
- 4 tablespoon sunflower oil
- 2 tablespoon balsamic vinegar, lighter
- Salt and pepper from the mill
- sugar
- 2 tablespoon crème fraîche or sour cream
- 1 tablespoon chives, finely chopped
- 1 tablespoon parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Boil whole potatoes with their skins in salted water, peel and chill. Cut the potatoes into slices.
- Finely dice the onions and bacon.
- Fry the bacon in a pan over medium heat.
- Divide the potatoes into four parts. Put some of the potato slices in a large bowl as the first layer. Season the layer with salt, pepper and a little sugar and sprinkle with a quarter of the onions. Spread 1 tablespoon of oil, a little vinegar and 1 tablespoon of meat stock on top. Repeat everything 4 times and stir in gently.
- Chill the salad for several hours and stir gently from time to time. Possibly add a little more meat stock. Add the bacon and fold in.
- Before serving, fold in the sour cream and herbs carefully so that they don`t muddy.
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