Bacon Scholle Potato Salad - Speck-Scholle zu Kartoffelsalat |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Dedicated to all my friends who make delicious German potato salad. Keep your wonderful recipes coming! :) Ingredients:
3 lbs potatoes |
1 onion |
1/2 salad cucumber |
1 radish |
3 tablespoons fresh chives |
3 tablespoons oil |
3 tablespoons vinegar |
1 teaspoon instant vegetable bouillon granules |
1 tablespoon coarse ground mustard |
salt and black pepper |
1 tablespoon mustard seeds, crushed |
2 1/2 ounces bacon |
12 ounces fillets of sole |
2 tablespoons flour |
2 tablespoons capers |
Directions:
1. Wash potatoes; cook 20 minutes in boiling water.
2. Chop onion; thinly slice cucumber and radish; finely cut chives.
3. Heat oil; cook onion with about 5 ounces of water, the vegetable bouillon, and the vinegar until the liquid dissolves.
4. Make a marinade with onions, mustard, salt and pepper to taste, chives, and mustard seeds.
5. Drain potatoes; peel and slice while warm.
6. Mix potatoes with cucumber, radishes, and marinade mix; allow to sit 20 minutes.
7. Dice bacon; season with salt and pepper and dredge in flour.
8. Heat up butter and brown bacon; remove from pan.
9. Place fish in pan and add bacon and capers; cook fish 5-6 minutes per side on low heat, covered, or until fish flakes easily with fork.
10. Arrange fish on plate with some potato salad.
|
|