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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot vegetable stock over them. Leave until cool, by which time they should have absorbed the stock. | 2. Whisk the oil with the vinegar, mustard, sugar, salt and pepper. | 3. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size. | 4. Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. | 5. Gently mix in the tomatoes and set aside in the fridge for an hour or two. | 6. It is best only lightly chilled so remove at least half an hour before serving. | 7. Check the seasoning and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		scrubbed	-	-	-	-
vegetable stock	1 1/4	1/4		13.8125	2.5691	0.6629999999999999	0.1934
canola oil	5	tablespoons		618.8	0.0	0.0	70.0
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
german mustard	1	teaspoon	coarse	-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
sea salt	1/2	teaspoon		-	-	-	-
cucumber	1/3			5.2	1.2584	0.2253	0.0381
pickle	1			-	-	-	-
bacon	5	ounces	cooked chopped	776.7761	1.9136	50.6464	61.3341
spring onion	2		chopped	-	-	-	-
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
chive	2	tablespoons		1.8	0.261	0.1962	0.0438
cherry tomato	8	halved		-	-	-	-
black pepper			ground	-	-	-	-

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