Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, german potato salad batch 2. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bacon gives this warm German potato salad recipe a boost of flavor. The vinegar and sugar dressing on this salad has the perfect combination of salty I've cooked many German Potato salads myself. I cooked this one today and my spouse and guests raved about it.
German Potato Salad Batch 2 is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. German Potato Salad Batch 2 is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have german potato salad batch 2 using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make German Potato Salad Batch 2:
- Prepare For the boil
- Prepare As needed water to boil potatoes in
- Get 1 teaspoon salt
- Take 1 pound new potatoes
- Take Bacon
- Get 4 slices bacon
- Prepare 1-1/2 tablespoon ground Chicerones
- Take 1 small onion
- Get Deglaze and Spices
- Get 1/4 cup distilled white vinegar
- Get 1/4 cup parsley flakes
- Make ready 3 tablespoons sugar
- Get To taste salt
- Prepare To taste ground white pepper
The recipe calls for new potatoes, such as baby gold or red bliss. These waxy potatoes hold their shape when cooked and have soft, creamy texture — and the. German Potato Salad is tossed in a deliciously sweet and tangy mayo-free dressing with bacon You can either save some extra dressing to add just before serving, or make an extra batch. German Potato Salad is a great side dish for any sort of grilled meat.
Instructions to make German Potato Salad Batch 2:
- Wash and cut the potatoes into 6-8 pieces each. Cover with water and add the teaspoon of salt. Boil till fork tender. Reserve some of the water.
- Fry the bacon till crispy. Remove from pan. Chop, and set aside.
- Dice the onion and sauté in the bacon drippings until translucent.
- Add the sugar, vinegar, potatoes and a bit of water, parsley, salt, and pepper. Add the Chicerones.
- Stir well till the Chicerones are incorporated in. Add the bacon coating all the bacon. Pour the dressing over the potatoes.
- Add a little potato water if too dry. Season with salt and pepper to taste if necessary. Serve I hope you enjoy!!
This week I served mine with my Glazed. I'm not too big on the latter, but I have to hand it to the Germans with how they serve their potatoes, especially in potato salad. I remember lots of potatoes garnished with parsley, usually tossed in a light vinegar dressing, sometimes onions, and always blessedly mayo-free. Small, baby red potatoes have the best flavor. Look for potatoes that are uniformly sized so that they cook evenly when boiled.
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