Preparation
|
20 minutes / hours
|
Cooking/Baking time
|
20 minutes / hours
|
Temperature
|
Degrees (c)
|
Price level
|
Low
|
Yield
|
2-4 Persons / Quantity
|
Ingredients
1 kg
|
Potatoes
|
1
|
Onion
|
2 tablespoons
|
Apple Vinigar
|
2 table spoons
|
Sunflower oil, or other neutral oil
|
1 t-spoon
|
Sugar
|
½ t-spoon
|
Salt
|
¼ t-spoon
|
Pepper
|
1 dl
|
Beef Broth
|
125 g
|
Bacon (Optional)
|
30-50 g
|
Chives
|
Preparations
Peal the
potatoes.
Chop the
onion
Approach
Peel and
cut the potatoes into medium sizes. Combine the potatoes with salted water in a
fitting pot, and simmer until just tender, about 20 minutes. Transfer the
potatoes into a large bowl.
Cut the bacon
into small pieces and fry the on a skillet under medium to high heat. The bacon
should not get completely crispy, but almost. Add the bacon to the potatoes.
Place the skillet
back onto the stove, but turn of the heat, add the onions and the beef broth,
let it stand on the slow heat for about 3-5 minutes and then pour it into a
bowl, add in, the sugar, vinegar, oil, salt and pepper. Let it soak for about
15 minutes before mixing it all the potatoes.
Chop the
chives and mix it together with the potatoes.
The potato
salad is great both lukewarm but also cold.
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