Bayrischer Kartoffelsalat

Ingredients

• 9 medium-size boiling potatoes (approximately 3 pounds)
• 2 pound bacon, finely diced
• Y2 cup chopped onion
• Y2 cup Beef Stock (see index)
• Y2 teaspoon salt
• Y%4 teaspoon pepper
• Ya cup vinegar

Method

1. 1

   Boil the unpeeled potatoes about 10 minutes, or until they show only the slightest resistance when pierced.

2. 2

   Drain, peel, and cut into 0.25-inch slices.

3. 3

   Place in a salad bowl.

4. 4

   In a skillet, cook the bacon until brown; drain off most of the grease and add the chopped onion.

5. 5

   Cook for 5 minutes.

6. 6

   Stir in the vinegar, 0.5 cup water, the beef stock, salt, and pepper and cook for 1 minute longer.

7. 7

   Pour the hot sauce over the potatoes.

8. 8

   Gently mix and taste for seasoning.

9. 9

   Sprinkle with the chopped parsley just before serving.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 16. The excerpt below is the record exactly as published.

BAYRISCHER KARTOFFELSALAT 9 medium-size boiling Y2 cup Beef Stock (see index) potatoes (approximately Y2 teaspoon salt 3 pounds) Y%4 teaspoon pepper 2 pound bacon, finely diced 2 tablespoons finely chopped Y2 cup chopped onion parsley Ya cup vinegar

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