Potato Salad with Eggs Bacon Pickles & Caramalized Onions
November 24, 2023 by Kimberly
Dive into a delicious story with our creamy potato salad! Imagine boiled eggs, smoky bacon, tangy pickles, and sweet caramelized onions coming together for a magical taste in every bite.
80 MINUTES
EASY
OMNIVORE
GERMAN
569 PER PORTION
CREAMY
TANGY
BBQ
SALAD
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Step into a world of flavor with this Potato Salad featuring the perfect quartet of ingredients – eggs, bacon, pickles, and caramelized onions. This delightful twist on a classic dish promises a harmonious blend of creamy textures and mouthwatering tastes.
How to serve
Present this Potato Salad on a festive platter, allowing the vibrant colors and aromas to captivate your guests. Garnish with fresh chives for a burst of color. Ideal as a side dish for barbecues or picnics, this salad also shines as a standalone star at family gatherings. Serve chilled and watch as each forkful becomes a symphony of flavors.
How to store
To maintain the salad’s freshness, store any leftovers in an airtight container in the refrigerator for up to three days. Gently toss before serving to restore its creamy consistency. While this salad is best enjoyed fresh, you can prepare it a day ahead and refrigerate, adding the bacon just before serving to retain its crispiness.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
Potato Salad with Eggs Bacon Pickles & Caramalized Onions
- Total Time: 80 min
- Yield: 8 portions 1x
Description
RECOMMENDED EQUIPMENT
- sharp knife
- chopping board
- peeler
- large pot
- small pot
- large pan
- large salad bowl
- medium bowl
Ingredients
SALAD COMPONENTS
- 1 kilogramm potatoes
- 250 grams bacon
- 200 grams onion
- 1 tbsp butter
- 150 grams pickles
- 8 eggs
DRESSING
- 200 grams mayonnaise
- 4–6 tbsp white wine vinegar
- 3 tbsp chives
- 4 tsp Dijon mustard
- salt & pepper to taste
Instructions
PREPARATIONS
- Peel the potatoes and cut into medium-sized pieces.
- Peel the onions and cut into small pieces.
- Cut the pickles into small pieces.
- Cut the chives into small rolls.
INSTRUCTIONS
- Cook the potatoes in a large pot filled with salted water until done.
- Meanwhile, fill a small pot with water and bring to the boil. As soon as the water boils, add the eggs and cook for 8 minutes until firm. Drain the potatoes and eggs and set both aside to cool. It’s best to let the eggs cool in an ice bath to prevent them from cooking further.
- Caramelize the onions in 1 tbsp butter and a bit of salt in a pan for about 30 minutes. Remove the onions from the pan and fry the bacon until crispy. There may be a residue – the best way to deglaze this is with a dash of white wine or stock to release the wonderful aromas from the bottom of the pan.
- Now peel the eggs and separate the yolks from the whites. Cut the egg whites into small pieces and set aside. Place the egg yolks in a medium-sized bowl. Add the fried bacon, caramelized onions, chives, pickles, dijon mustard, mayonnaise and white wine vinegar to the bowl. Stir everything together and season to taste with salt and pepper. Fold in the chopped egg white pieces. The mixture should taste very over-seasoned, as the potatoes will take away a lot of the flavor when they are mixed in later.
- When the potatoes are cooled cut them in coarse pieces, add them to the salad cream and mix everything well. Season to taste and serve.
- Prep Time: 20 min
- Passive Time: 40 min
- Cook Time: 20 min
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