The small potatoes are good in own way. You can prepare from it a potato salad with bacon. And if the potatoes are new, its are very tasty. In general, after this salad, you will get rid of all prejudices concerning German cuisine (if you had such).
It’s a unique love story: potatoes and Germans. According to legend, Friedrich the Great introduced potatoes to Germany. First, he issued a decree that ordered his subjects to potatoes growing and eating. But the subjects refused. And then Frederick the Great came up with a trick. He planted the potato field and put soldiers around for protection. But he ordered soldiers to guard the field no for real, and in no case do not stop those who filch something from the field. Nearby subjects regard the field. Then they looked at the soldiers. And they came to a simple conclusion: if the field guarded, then something valuable has grown on it. And if something valuable grown there, it must be stolen off. And they began to steal. Soldiers at the sight of the thieves suddenly fell asleep. And successfully stolen goods actively spread throughout Prussia. The potato was tasty, and Friedrich’s subjects began to eat it. “Quod erat demonstrandum” – said Frederick the Great and went to gain lands for potato fields from neighbors.
And we’ll make potato salad with bacon. For him we will need:
- One kilogram of small potatoes.
- About 100 grams of smoked bacon.
- One small onion.
- A tablespoon of vegetable oil (better sunflower).
- One tablespoon of apple vinegar.
- Ground black pepper.
Cook a potato salad with bacon
- First, you need to cook potatoes. In salted water. You can peel and cook it, or you can cook it, and then peel. It’s up to you. Put the boiled potatoes in a large salad bowl.
- Peel the onion and cut into half rings.
- Cut the fat into strips.
- Heat a frying pan with oil (or pork fat) on the low heat; then put the onion in it and fry it until it becomes soft.
- Shift the onion aside and put the bacon in a skillet. Fry until the bacon gets brownish.
- Sprinkle fried bacon and onion on the potatoes, season it with vinegar, salt, and pepper (to taste) and gently mix.
It’s all. You can eat it hot, warm and cold. In the June heat, this salad from new potatoes with a cold beer will be delicious.
Pluses: Nourishing, tasty and well stored in the refrigerator.
Nuances: You can cut the potatoes into slices and add parsley to the salad. You can also replace vinegar with lemon juice.
Spicy food refreshes us on the heat summer days. At least, gives charge of vivacity and cheerfulness. Especially red hot pepper does it. And the Turks, living far from the chill climates, immediately appreciated the properties of chili pepper. As soon as American chili appeared in the Ottoman state (in the XVII century), it becomes one of the pillars of Turkish cuisine. Since then, and to this day, red hot pepper enjoys considerable popularity in Turkey. Hot pepper is the first salad basis.
The second basis is simplicity. The Turks are former nomads and are prone to simple and traditionally nourishing food – it’s first. The temperance and simplicity in the eating are one of the virtues, welcomed by Islam – it’s second. Therefore, simple (as well as tasty and nourishing) food – one of the main properties of Turkish cuisine.
If You add to the basics (the presence of hot pepper and simplicity) a few ingredients – you will get a tasty, hearty and refreshing Turkish egg salad.
- Eight hard-boiled eggs (10 minutes in boiling water, more is not recommended if you cook eggs longer – around the yolk appears uninteresting blue-green fringe).
- A big bunch of parsley (200-250 grams of finely chopped greens).
- Two teaspoons of crushed red pepper flakes (or half a teaspoon of ground red pepper – if you are not used to spicy, start with less).
- Two tablespoons of good olive oil.
- One teaspoon of salt.
I like to add in the salad a tablespoon of red dried sweet pepper flakes.
This salad is simple.
Peel the eggs, cut them into quarters, put them in a bowl, add all the other ingredients and thoroughly (but carefully, so that the yolks do not crumble), stir.
Then put the salad in the refrigerator for about 20 minutes, and then eat.
Pluses: It’s simple, fast and tasty. Very good in the heat (especially from the refrigerator); the food is quite hearty and, at the same time, not very bulky – at + 30 ° C stuffing the stomach is not a good idea. In general, it is an excellent refreshing and invigorating summer dish.
Nuances: It’s hard to find the crushed red pepper flakes – but try it: those flakes give the dish a wonderful feeling of spicy blasts of taste.
Use the best olive oil that you can afford. And the freshest parsley.