Super-savory potato salad
Votes: 6
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Potato salad is a very popular dish in European cuisine. It's often served as a side dish to meat and fish dishes in Czech and German cuisine. But it's also delicious on its own. The key to its flavor lies in mixing the dressing with the potatoes while they're still hot, allowing it to better absorb and develop its flavor. Celery is also a traditional salad ingredient, adding a pleasant crunch in addition to flavor, and in this recipe, bacon adds a touch of crunch. It's a wonderful summer side dish.
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:
Potato salad
- 1.1 kg medium-sized red-skinned potatoes, cut into 4 pieces
- 3 cloves of garlic, smashed with a knife
- 6 slices bacon, chopped
- 2 tbsp. l. olive oil
- 1 red onion, diced
- 3 stalks celery, diced
- 0.5 cup red wine vinegar
- 0.5 cup Dijon mustard
Homemade mayonnaise
- 2 yolks from large eggs
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1.5 cups of vegetable oil
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Recipes with similar ingredients: red potatoes, bacon, celery, red onion, garlic, wine vinegar, Dijon mustard, eggs, mayonnaise
Cooking the dish according to the recipe:
- Making mayonnaisePlace the egg yolks in a food processor, add the wine vinegar, Dijon mustard, and 1/4 teaspoon of salt. Start the processor and very slowly begin to drizzle in the oil (drip until the mixture resembles mayonnaise, then slowly pour in the oil in a steady stream). If the mayonnaise is too thick, add a little water; if not thick enough, add a little oil to the processor while it's running.
- Preparing the saladPlace the potatoes and garlic in a large saucepan. Add enough water to cover the potatoes by 2 inches (5 cm) and season generously with salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10 minutes.
- Meanwhile, in a large skillet over medium-high heat, render the bacon fat, stirring occasionally. Cook the bacon in olive oil until golden and crispy, about 10 minutes. Remove from heat and drain any excess fat. Stir in the onion, celery, and red wine vinegar. Season with salt.
- Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon and onion mixture to the hot potatoes and stir to combine. Gently stir in 1.5 cups of mayonnaise and mustard, season with salt. Refrigerate until cool.
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