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Ingredientes
- 4 c. potato, peeled, and, sliced, 1/4 inch thick
- 2 c. chicken broth
- 1 c. bacon, minced
- 1/2 c. onion, chopped
- 1 tsp sugar
- 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1/2 c. minced Italian flat-leaf parsley
Direcciones
- Place the potatoes and stock in a small saucepan and bring to a simmer. Cook till the potatoes are tender but still retain their shape. Drain the stock, reserving some.
- While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
- Whisk together till smooth the lemon juice, sugar, Dijon and 4 Tbsp. of the hot bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add in a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hrs at room temperature before serving.
- Chef Eric Mulder of the Concordia Club in Kitchener, Ontario calls this salad "Bayrisher kartoffel salat", and fortunately you do not have to be able to pronounce it to enjoy it. In essence it's a German potato salad served hot, and it's definitely one of the tastiest I've had so do not wait for Oktoberfest to try making it!
- Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 384 | |
| Calories from Fat 244 | 64% |
| Total Fat 27.08g | 34% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 734mg | 31% |
| Potassium 772mg | 22% |
| Total Carbs 24.56g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.97g | 2% |
| Protein 10.92g | 17% |
