Usuba
Potato Salad with Bacon and Cucumbers
Warm salad with new potatoes, crispy bacon and tangy mustard dressing. Served warm and pairs perfectly with meat dishes and picnics.
- Total
- 40 min
- Standard serving
- 280.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Wash the potatoes with a brush. Place them whole in a pot with salted boiling water and cook until tender for 25–30 minutes.
- 2
Step 2
Cut the bacon into thin strips. Fry in a dry heated skillet over medium heat until the fat renders and the bacon becomes crispy. Place the cooked bacon on paper towels. Leave the fat in the skillet.
- 3
Step 3
Cut the peeled onion into very thin quarter rings. Cut the cucumbers into thin slices.
- 4
Step 4
Pour vegetable oil and vinegar into a warm skillet with bacon fat. Add mustard, salt and pepper, stir well.
- 5
Step 5
Drain the water from the cooked potatoes. Let them cool slightly and chop them (carefully to avoid burning yourself). Put the potatoes in a bowl.
- 6
Step 6
Pour the dressing over the hot potatoes and let cool. Mix the potatoes with onions, cucumbers, and crumbled bacon. Serve warm.
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