Bacon Scholle Potato Salad Speck Scholle Zu Kartoffelsalat Recipes

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

Steps:

• Method:
• Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
• Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
• In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
• Plating/Assembly:
• Serve immediately, or refrigerate, covered, and serve slightly chilled.

Steps:

• Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
• Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
• Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
• Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
• Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
• Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
• Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
• In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.