Hungarians are masters of salads, with summer and winter variations for healthy eating according to the seasons. While potato salad with sour cream and hard-boiled eggs graces the summer table, hot potato salad with bacon warms hearts and bodies during the winter. This dish, known as sultszalonna krumplisalata in Hungarian, is served immediately after cooking.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Add four red potatoes to a pot of boiling water. Cook until tender, about 15 minutes.
- Remove potatoes from pot using a slotted spoon. Rinse under cool water to stop cooking process. Set aside.
- Cook the bacon pieces in a hot skillet until they are crisp. Remove with a slotted spoon.
- Sauté the onion in bacon fat.
- Slice the cooled red potatoes into ½-inch thick slices.
- Place the potato, bacon, and sautéed onion into a serving bowl.
- Add the flour, vinegar, sugar, and salt to the remaining bacon fat in the pan. Stir and cook to a smooth sauce, adding water if needed to make 1 cup of sauce.
- Pour the sauce over the potatoes and mix well.
- Garnish with parsley and serve warm.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.