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Hot potato salad

Recipe from: 9/1/1997 12:00:00 AM
Ingredients 11
Servings 4
Time 10 minutes


  • 1
    small potatoes, washed
  • 60
    bacon, coarsely chopped
  • 5
  • 1
    large onion, peeled and coarsely chopped
  • 3
    onions peeled, halved and sliced in 3 lengthways
  • 10
    caraway seeds
  • 250
  • 45
    balsamic vinegar
  • 125
    oil or rendered bacon fat
  • paprika, salt and pepper
  • 50
    walnuts, chopped


30 minutes
1. Boil the potatoes in lightly salted water until tender. Drain and cool slightly. Cut into quarters leaving the skins on. Place in a warm pot, cover and set aside. 2. Fry the bacon in the oil until crisp. Remove from the pan with a slotted spoon and place on absorbent paper to drain. 3. Sauté the chopped onion in the bacon fat until glossy. Add the onion slices and caraway seeds. Sauté for 1 minute. 4. Add the beer and simmer over medium heat to reduce the liquid by half. Pour in the vinegar and oil and simmer briefly. Add seasoning to taste. 5. Return the potatoes and bacon to the pan and simmer in the sauce for 2 minutes. Gently turn the potatoes halfway through the cooking time. 6. Transfer to a serving bowl and sprinkle with paprika and walnuts.

Read more on: starch  |  shallow-fry

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