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In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.
4. Once your potatoes are cooked, drain well and transfer to a large bowl. Pour the dressing down over warm potatoes and gently stir. Fold in the bacon, leaving some for the top.
A classic potato salad generally consists of boiled potatoes mixed with mayo, vinegar, mustard, celery and sometimes even bacon or hard boiled eggs. Red Potato Salad
South German-style potato salad is served warm or at room temperature and is made with a vinaigrette (rather than a creamy mayonnaise-based dressing), and typically includes bacon. [4] North German potato salad is served cold or at room temperature. It is typically made with mayonnaise, hard-boiled egg and sweet or sour pickles.
A variant of the potato dumpling of the Erzgebirge cuisine and Thuringian cuisine filled with breadcrumbs. Wurstsalat: Main course A tart sausage salad prepared with distilled white vinegar, oil and onions.[1][2] A variation of the recipe adds strips of pickled gherkin.
The 1770 Dutch cookbook The Sensible Cook (Dutch: De Verstandige Kock) contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The most commonly prepared recipe for coleslaw is a recent innovation, owing to the invention of mayonnaise during the mid-18th century.
The best German potato salad is a hot potato salad recipe featuring tender red potatoes and bacon in a tangy dressing for the ultimate side dish, from summer grilling to Oktoberfest! Get the ...
Cooked potatoes were typically dressed with oil, vinegar and herbs, which culinary historians believe were introduced by German immigrants who had a penchant for sour, sweet and spicy ingredients such as vinegar, sugar and coarse mustard. Hot potato salad, usually made with bacon, onion and vinegar dressing, was so closely associated with ...