Traditional Potato Salad
Description
If you want to make a vegetarian version of the salad, omit the bacon. The great thing about this salad is that it can be served cold, warm, or hot. This salad is one of the simplest, most filling, and inexpensive dishes. The potatoes should be cooked in their skins, then peeled and sliced. If you want the bacon in the salad to be crispy, 8 minutes of frying will be enough.
Instructions
- 1
Step 1
1. Thoroughly rinse the potatoes. Pour water into a pot, enough to cover the bottom by 5-7 cm. Place a steaming basket into the pot and put the potatoes into it.
- 2
Step 2
2. Cook the potatoes for 20 minutes, checking for doneness by piercing the potatoes with a knife.
- 3
Step 3
3. Dice the bacon, wash and chop the onion. Fry the bacon in a heated pan with oil for 5-8 minutes.
- 4
Step 4
4. Add the onion to the skillet, stir and cook for 5 minutes.
- 5
Step 5
5. Pour in the vinegar and continue cooking for another 2 minutes, then add the broth, mustard, salt, and pepper. Mix well and turn off the heat.
- 6
Step 6
6. Peel the potatoes; if you prefer a rustic version, you can leave the skin on.
- 7
Step 7
7. Slice the potatoes into 0.5 cm thick slices.
- 8
Step 8
8. Wash and chop the green onion and parsley. Add the potatoes to the pan with the bacon and sprinkle the herbs on top.
- 9
Step 9
9. Carefully mix everything, taking care not to break the potato pieces.
- 10
Step 10
10. Serve the salad warm or chilled.