Bavarian-Style Kartoffelsalat
User Reviews
5
6 reviews
Excellent
Bavarian-Style Kartoffelsalat
Report
A recipe for Bavarian-Style Kartoffelsalat! Tender potatoes are tossed with bacon, onion, smoked cheese, and apples.
Share:
Ingredients
- 2 pounds potato such as red skinned or waxy salad potatoes, firm, 900 grams
- 1 teaspoon vegetable oil
- 1 teaspoon butter unsalted
- 6 lices Bacon cubed, thick streaky
- 1 onion sliced, medium
- 1/2 cup beef stock 125 milliliters
- 1/4 cup canola oil scant 50 milliliters or sunflower oil
- 1/4 cup red wine vinegar scant 50 milliliters
- flat leaf parsley chopped, handful, fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Optional Toppings:
- 5 1/2 ounces smoked cheese cut into tiny cubes, 150 grams
- 2 apple cored and cubed, small, red variety
- 6 dill pickles
Instructions
- Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender but still firm. Drain and allow to cool until about to be handled.
- In a skillet, heat oil and butter over medium heat.
- Add the bacon and cook until heated through and lightly crisp. Remove to a plate using a slotted spoon. If using the optional smoked cheese, toss it with the bacon.
- Add the sliced onion to the skillet and cook until translucent and golden. Transfer to the top of the plate of bacon. Reserve 1 tablespoon of the bacon fat.
- Peel the potatoes and cut into half moon slices. Place in a large bowl.
- In a small bowl, whisk together beef stock, oil, vinegar, and bacon fat. Pour over the potato slices.
- Gently toss in the bacon and onions, parsley, and apples and pickles if using. Do not overmix and mash the potatoes.
- Season with salt and pepper. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
