Fried german potato salad

Discover the tantalizing flavors of fried German potato salad. Featuring crisp potatoes, savory bacon, tangy vinegar, and aromatic herbs. Perfect for a satisfying and flavorful meal.

Ingredients:

• 6 Yukon gold potatoes, medium size, cut into large dice
• 230g thick sliced bacon, cut into pieces
• Canola oil
• Salt and freshly ground black pepper
• 1/2 red onion, diced
• 2 tablespoons capers, drained
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil

Instructions:

1. Place the diced potatoes in a pot and cover them with cold water so that they are just submerged. Place the pot on the stove over medium heat, add salt, and wait for the water to come to a boil and the potatoes to become tender. Drain the potatoes and lay them out on a kitchen towel to dry.
2. While the potatoes are cooking, cook the bacon in a large skillet over low to medium heat. Once the bacon is cooked, remove it with a slotted spoon and drain the excess fat, keeping some aside for later use. Clean the skillet with paper towels, increase the heat, add a sufficient amount of a neutral oil like canola, and heat it until it begins to smoke.
3. When the oil is hot, gently add the potatoes to the skillet and give it a few shakes to prevent sticking. Reduce the heat slightly and allow the potatoes to brown. Season with salt and pepper.
4. After a few minutes, shake the skillet to brown the other sides of the potatoes. When the potatoes are almost fully cooked, add the red onions and let everything cook together. Once the onions caramelize, introduce the capers, red wine vinegar, and deglaze the pan. As the vinegar mostly evaporates, mix in the extra-virgin olive oil, mustard, and bacon (and some reserved bacon fat if desired), season generously with cracked black pepper. Serve the dish while warm.

Summary:

• Calories: 4493 kcal
• Fat: 376 g
• Protein: 59 g
• Carbs: 235 g
• Potassium: 6095 mg
• Magnesium: 353 mg