Warm potato salad with bacon

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6 - 8

This warm potato salad with a smoky aroma and flavor, crispy bacon, and roasted peppers makes a wonderful holiday side dish for any meat dish. To make it, small red potatoes are boiled in their skins in water with liquid smoke and garlic. Afterward, they acquire a fantastic flavor, which is further intensified and rich when tossed with a dressing made from bacon fat, apple cider vinegar, sugar, mustard, and aromatic Hungarian paprika. Crispy bacon contrasts beautifully with the tender, creamy potatoes, and sweet peppers add a rich, juicy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg red potatoes
3/4 tsp. mesquite liquid smoke
3 cloves garlic, crushed
2 small red bell peppers
1/3 cup apple cider vinegar
12 strips bacon, chopped
2 tablespoons of sugar
2 and 1/4 teaspoons grainy mustard
A pinch of Hungarian hot paprika
3/4 cup chopped parsley
6 green onions, finely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, sweet pepper, liquid smoke, apple cider vinegar, whole grain mustard, green onions, paprika, bacon

Cooking the dish according to the recipe:

Combine the potatoes, liquid smoke, garlic, a pinch of salt, and a few grinds of black pepper in a large saucepan; add enough water to just cover the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 15 minutes. Drain the potatoes in a colander and set the colander over an empty saucepan to drain. After they have cooled slightly, cut the potatoes in half (or quarter large ones). Place in a large bowl. Discard the garlic.
Grill the bell peppers directly over a gas burner, turning them until blackened. Alternatively, grill them in the oven, turning them until charred. Transfer the peppers to a resealable plastic bag and seal. Let them steam for 5 minutes. Once the peppers have cooled sufficiently, remove the seeds and charred skin and cut into pieces.

In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate with a slotted spoon, discarding the fat in the skillet. While the skillet is still hot, add the vinegar, sugar, mustard, paprika, a pinch of salt, and a few grinds of black pepper. Cook until the sugar and salt dissolve, 2 minutes. Add the potatoes and toss to coat.
Return the potatoes to the bowl. Add the bell pepper, bacon, parsley, and green onions.

Categories:

recipe / Salads / Vegetable salads / Potato dishes / Potato salads / German cuisine / Sunny Anderson

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