Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g potato (s), (waxy)
- 2 cup water
- 1 teaspoon salt
- 2 bunches parsley
- 1 cup meat broth
- 2 tablespoon vinegar (wine vinegar)
- 0.5 teaspoon ½ salt
- 2 pinches pepper
- 2 tablespoons oil
- 125 g bacon, streaky
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water for 25-30 minutes.
- In the meantime, briefly rinse the parsley with cold water, drain and cut into small pieces. Mix the vinegar, the meat stock, the salt, the pepper and the oil into a salad dressing.
- Dice the bacon. Peel the potatoes while they are still hot and cut into slices that are not too thin. Fry the bacon cubes in the frying pan.
- Mix the potatoes with the salad dressing and the parsley.
- Spread the fried bacon with the bacon fat and fold in. Serve the potato salad warm.
- It goes well with: hot meat sausage and lettuce or tomato salad.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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