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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes in their skin until they are done, but still firm. | 2. Drain the water, cover, and let cool for 1-2 hours. | 3. While the potatoes are cooling, dice the onion. In a coated frying pan, brown the onions until they are crispy. | 4. Peel the potatoes after they are done cooling. | 5. Slice the potatoes very thinly or into small diced chunks, if you prefer. | 6. Place in a large bowl. | 7. Add the browned onion and toss gently together. | 8. Combine oil, vinegar, and broth in a small bowl. | 9. Stir vinegar mixture into the potatoes. | 10. The consistency should be mushy. If too dry, add chicken stock or water, being sure not to make it too runny. | 11. Crisp some bacon, and stir it into the salad. | 12. Taste and add salt and pepper and more vinegar, if needed. | 13. Refrigerate for 2-3 hours, the longer the better. | 14. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow potato	10 -12			0.0	0.0	0.0	0.0
onion	1		diced	60.0	14.01	1.65	0.15
chicken broth	2/3	cup		52.08	1.26	7.4256	1.7472
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
extra virgin olive oil	1/4	cup		-	-	-	-
salt pepper				-	-	-	-
bacon	4	slices	lean	144.64	1.2096	10.2016	10.8352

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.