Warm potato salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Unlike most potato salads, this version is made without mayonnaise. It's best to use firm potatoes so the slices don't lose their shape when mixed and look appetizing. Boiled potatoes are tossed with a warm dressing of shallots, sautéed in the aromatic bacon fat. A touch of vinegar and mustard add the necessary tartness. Before serving, the potatoes are tossed with crispy bacon bits, fresh chives, and dill, infusing them with a delicious, spicy, smoky flavor. Serve as a side dish with any meat dish and enjoy.
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.
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:
- 1 kg yellow potatoes, peeled and cut into 0.5 cm thick slices.
- 4 thick slices bacon, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 large shallots, chopped
- 3 tablespoons white wine vinegar
- 1 tbsp. grainy mustard
- 1 teaspoon of sugar
- 0.5 cup chopped fresh chives
- 1/4 cup chopped fresh dill
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Recipes with similar ingredients: yellow potatoes, shallots, bacon, wine vinegar, chives, dill
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and simmer until tender, 8-10 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour the rendered fat into a small bowl and wipe out the skillet.
- Return the pan to medium heat and add olive oil and 2 tablespoons of rendered bacon fat. Add the shallots and cook, stirring, until softened, about 4 minutes. Stir in 2 tablespoons each of vinegar and water, mustard, and sugar. Bring to a boil.
- Drizzle the warm dressing over the potatoes, season with 1/2 teaspoon salt and a small amount of ground black pepper, and toss. Add the remaining 1 tablespoon vinegar, chives, dill, and bacon; toss again. Serve the salad warm. This potato salad You can add some smoked flavor.
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