Bavarian potato salad - recipe
Ingredients
- Potatoes - 300 gr
- Bacon - 100 gr
- Salt - 2 tbs
- chicken broth - 0.5 beaker
- For refueling:
- Red onion - 1 pcs
- Mustard beans - 1 tsp
- Olive oil - 1 tsp
- White vinegar - 1 tsp
- Caraway tsp
For 1 batch(es) (
)
Bavarian potato salad Directions
Multicooker firm: VITEK
VT-4218
Preparation:
1. Wash the potatoes thoroughly with a brush (do not cut off the peel). Cut the bacon into thin slices. Cut the onion into thin half rings.
2. Place the potatoes in a bowl and cover with water so that the water covers the potatoes (about 2 liters), add 2 tbsp. L. salt. Close the lid and turn on the Vegetable / Cooking mode for 45 minutes.
3. At the end of the program, drain the water, pour over the potatoes with cold water, wait until the potatoes cool slightly, peel and cut into thick slices.
4. Place the potatoes in a deep plate, pour over the chicken broth and leave for 15 minutes (cover with a lid to keep the potatoes warm).
5. Rinse the bowl and wipe dry. Put bacon in a bowl and turn on the Pork / Frying setting for 15 minutes. Fry the bacon until crisp (until the end of the program), remove on a plate.
6. Put the onion in the fat melted from the bacon into a bowl, add oil, vinegar, mustard and caraway seeds and turn on the Sauce setting for 7 minutes. Simmer the onions in the sauce, stirring occasionally, until the end of the program.
7. Place the potatoes in a salad bowl. Cut the cooled bacon into small pieces. Sprinkle potatoes with bacon, top with cooked onion sauce.
Tip:
Potato salad is best served warm as a side dish for meat dishes.
Tip:
If you are using young potatoes, reduce the cooking time by 10 minutes.