“Bavarian” salad is a hearty and aromatic dish that has a spicy kick. It can be an excellent snack for alcoholic drinks. The main ingredients include spicy sausages, smoked meat, bacon or fish.
How to prepare "Bavarian" salad?
Housewives are happy to make “Bavarian” salad, the composition of which is selected individually:
- Initially, the salad was served with veal sausages, but now chicken is often used. However, there is also a constant part - honey mustard sauce. It is prepared from ingredients such as honey, mustard, vegetable oil and mayonnaise.
- The preparation of the salad depends on the time of year; if it is summer, then it is supplemented with fresh vegetables, and if it is winter, then with potatoes or sauerkraut.
- Ingredients may include zucchini, sweet peppers, tomatoes, fresh green peas, corn, beans, onions and fresh carrots.
- The meat ingredient is chicken fillet, duck fillet, veal sausages or frankfurters.
- The salad may contain dried fruits: various nuts and seeds. Honey mustard sauce is also prepared
- When preparing a salad, there are no clear proportions for ingredients; the volume is approximate. It must be remembered that vegetables play the role of a side dish, and the main ingredient will be meat, to which different flavors are added.
- In some cases, “Bavarian” salad is presented with caramel apples.
Classic “Bavarian” salad - recipe
The “Bavarian” salad with hunting sausages, which contains aromatic and moderately spicy seasonings, is extremely piquant. It contains mustard, black pepper and vinegar. The ingredients are often presented in strips, and the gherkins can be served whole. If you put the salad in the refrigerator before eating, the ingredients will have time to soak in the dressing.
Ingredients:
- Vienna sausages or German sausages - 300 g;
- pickled cucumbers - 200 g;
- cheese - 150 g;
- red sweet onion - 100 g;
- olive oil;
- white wine vinegar;
- salt pepper.
Preparation
- Cut all ingredients into strips or cubes and mix.
- For the sauce, mix a few tablespoons of cucumber pickle with butter. Add a little wine vinegar, pepper and salt to the sauce.
- Dress the classic “Bavarian” salad with sauce.
"Bavarian" salad with chicken
The preparation of the German dish is very simple, but at the same time it turns out to be presentable and rich in calories. This is typical for such an option as “Bavarian” salad with smoked chicken. You can give it freshness by adding all kinds of vegetables and herbs to the composition. The sauce used is traditional.
Ingredients:
- lettuce - 1 bunch;
- onions - 2 pcs.;
- breast -300 g;
- mushrooms - 200 g;
- cucumbers and tomatoes - 100 g each;
- mayonnaise, Dijon mustard, honey - 4 tbsp. l.;
- wine vinegar, yellow mustard - 2 tbsp. l.;
- paprika.
Preparation
- Cut the chicken and fry. Do the same with mushrooms and onions. Mix all these components.
- Make a sauce from the remaining ingredients.
- Season the “Bavarian” salad with sauce.
"Bavarian" salad with sausage
“Bavarian” salad with sausages can serve as an original snack for beer and other alcoholic drinks. They can be used in different variations: boiled or smoked. The latter option is preferred because it is associated with a traditional German dish. It is recommended to leave it in the refrigerator for about 15 minutes before serving.
Ingredients:
- eggs - 2 pcs.;
- cheese - 150 g;
- red onion, pickled cucumber - 3 pcs.;
- sausage - 350 g;
- vinegar, salt, pepper;
- mustard - 30 g;
- mayonnaise - 120 g;
- parsley - 1 bunch.
Preparation
- Boil the eggs, cut into cubes, like cheese. Grind the onion into thin half rings, the cucumbers into strips, and the sausages into rings.
- Combine the remaining ingredients for the sauce.
- Season the salad with Bavarian sausages with sauce.
“Bavarian” salad with chicken and croutons - recipe
You can achieve an incredibly piquant crispy flavor by making a Bavarian salad with chicken and croutons. When serving, you can use an original presentation, create a dish using a special form that will give it a rounded appearance. The dish goes very well with the dressing.
Ingredients:
- fillet - 250 g;
- cheese - 100 g;
- fresh tomato - 3 pcs.;
- sour cream and mayonnaise - 50 g each;
- garlic - 3 cloves;
- pepper mixture - 1 tsp;
- loaf - 200 g;
- salt and paprika.
Preparation
- Boil the meat, cut into pieces.
- Cut the loaf into cubes, sprinkle with salt and paprika. Dry in the oven.
- Grind the remaining ingredients and mix.
- For dressing, combine sour cream with mayonnaise, a mixture of peppers and garlic.
- Season the “Bavarian” original salad with sauce and sprinkle with croutons.
“Bavarian” potato salad – recipe
In winter, a very common dish is “Bavarian” potato salad. Thanks to the use of this type of vegetable, the dish becomes as satisfying and nutritious as possible. The main ingredient is smoked bacon, which is complemented by pickled cucumbers, other vegetables, herbs, and original dressing.
Ingredients:
- potatoes - 500 g;
- bacon - 150 g;
- onion - 100 g;
- pickled cucumbers - 100 g;
- green onions - ½ bunch;
- pepper, salt;
- chicken broth - 100 ml;
- mustard - 2 tsp;
- sugar - 1 tsp;
- vinegar, vegetable oil - 3 tbsp. l.
Preparation
- Cut boiled potatoes into slices.
- For the dressing, mix broth, mustard, sugar, vinegar and oil.
- Brown the bacon.
- Fry the onion, add the potatoes and dressing, and bring to a boil.
- Attach the remaining components. Leave “Bavarian” for half an hour.
Warm "Bavarian" salad
“Bavarian” salad with bacon can be a complete substitute for lunch or dinner. It has increased satiety due to the use of a nutritious meat component. The dish will be given additional piquancy by croutons made from ciabatta or regular white bread, and a dressing based on lemon and olive oil.
Ingredients:
- salad - 1 head;
- eggs – 4 pcs.;
- loaf – ½ piece;
- bacon – 150 g;
- lemon – ½ piece;
- olive oil – 2 tbsp. l.
Preparation
- Boil the eggs.
- Make crackers from bread.
- Process the bacon in the oven, heating for 15 minutes.
- Tear the salad, pour oil and lemon juice on it.
- Add bacon, eggs, divided into 4 parts, and croutons.
"Bavarian" salad with ham
One of the popular dishes in German cuisine is “Bavarian”. This dish can be very diverse in composition; it is traditional to add sausages, which are complemented by various vegetables. The latter can be either fresh (Chinese cabbage) or canned.
Ingredients:
- ham – 150 g;
- Chinese cabbage – 150 g;
- eggs – 2 pcs.;
- cheese – 70 g;
- pepper;
- canned corn – 100 g;
- mayonnaise – 100 g.
Preparation
- Boil the eggs.
- Grind all components and combine.
- Season the salad with mayonnaise.
"Bavarian" salad with beans
If you want to save time, but still get an incredibly tasty dish, you can prepare “Bavarian”. The simplicity of cooking is due to the fact that already prepared components are taken, which do not need to be boiled, but only need to be cut. However, if you wish, you can replace the canned beans with regular ones, in which case you will have to cook them.
Ingredients:
- smoked legs – 2 pcs.;
- canned beans and mushrooms – 150 g each;
- onions – 2 pcs.;
- mayonnaise, herbs, pepper, salt.
Preparation
- Grind all ingredients except beans.
- Combine all ingredients and season with mayonnaise.
“Bavarian” salad with beef, Korean carrots
Fans of spicy spiciness will appreciate such an option as “Bavarian”. It goes perfectly with any type of meat and mushrooms. It is recommended to pre-boil the selected meat component and then fry it, this will help improve the taste.
Ingredients:
- meat – 200 g;
- mushrooms – 100 g;
- onion – 1 pc.;
- eggs – 2 pcs.;
- cheese – 50 g;
- Korean carrots – 70 g;
- mayonnaise, salt, pepper.
Preparation
- Fry the boiled meat with onions. Add mushrooms and continue frying.
- Grind rice and eggs.
- Combine everything and season with mayonnaise.
“Bavarian” salad of beets, chicken, herring
An excellent alternative to the classic variation known as “Shuba” will be the “Bavarian” salad, the recipe of which includes herring and beets. You can add a piquant sweet and sour note to the dish if you add apples of the appropriate varieties. Instead of mayonnaise, you can use sour cream.
Detailed description: Bavarian salad with chicken recipe with photos from the chef for gourmets and housewives from various sources.
For the sauce:
For crackers:
Total:
Cut the boiled chicken meat into skinless pieces. Cut the loaf into small cubes and place on a baking sheet. Sprinkle with paprika and salt. Cook at 150 degrees until the pieces of bread are browned.
Press the garlic and cut the tomatoes into large cubes. Cut the cheese into small pieces.
Mix mayonnaise with sour cream, add garlic and a mixture of peppers. Add salt and whisk. Place the cheese mixture, meat, tomatoes and sauce in a salad bowl. Mix. Sprinkle bread crumbs from the oven on top. Serve immediately. The tomatoes will begin to release juice
Preventing cabbage odor.
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To make the radish in the salad tastier...
Radish in a salad will taste better if you mix it with onions, previously fried in vegetable oil.
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How to cook beets faster
In order for the beets to cook faster (become soft), you need to boil them to such an extent that when tested with a fork they are still a little hard, remove from the heat and add very cold water. The beets will become soft...
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To make carrots better digestible.
If you are preparing a salad with grated carrots, be sure to season it with vegetable oil, because the carotene contained in carrots dissolves only in it. Otherwise, carrots in the intestines will not...
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Adding garlic to salad.
It is not necessary to put garlic directly into the salad. You can grate the salad bowl with garlic.
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To remove the bitterness from onions...
The taste of raw onions in a salad will become more delicate and pleasant if you place the chopped onions in a colander and pour boiling water over them. All the bitterness will go away from the onion.
There is no topical video for this article.
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To make sauerkraut salad tastier...
Sauerkraut salad will turn out tastier if you put tangerine or orange slices in it instead of fresh apples.
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Calorie content of foods possible in the dish
- I category chicken – 238 kcal/100g
- Category II chicken – 159 kcal/100g
- Chicken, flesh without skin – 241 kcal/100g
- Chickens – 140 kcal/100g
- Tomatoes – 23 kcal/100g
- Sour cream – 210 kcal/100g
- Sour cream 10% fat content – 115 kcal/100g
- Sour cream 20% fat content – 210 kcal/100g
- Sour cream 25% fat content – 284 kcal/100g
- Sour cream 30% fat content – 340 kcal/100g
- Altai cheese – 355 kcal/100g
- Gruyère cheese – 396 kcal/100g
- Kaunas cheese – 355 kcal/100g
- Latvian cheese – 316 kcal/100g
- Lithuanian cheese – 250 kcal/100g
- Lake cheese – 350 kcal/100g
- Aiaideus cheese – 364 kcal/100g
- Cheese “Altai” 50% fat – 356 kcal/100g
- Appnzeller cheese 50% fat content – 400 kcal/100g
- Gouda cheese 45% fat content – 356 kcal/100g
- Dutch cheese – 352 kcal/100g
- Maison Blanc cheese (semi-hard) – 360 kcal/100g
- Kostroma cheese – 345 kcal/100g
- Lambert cheese – 377 kcal/100g
- Lo spamino cheese – 61 kcal/100g
- Poshekhonsky cheese – 350 kcal/100g
- “Russian” cheese – 366 kcal/100g
- “Soviet” cheese – 400 kcal/100g
- Steppe cheese – 362 kcal/100g
- Uglich cheese – 347 kcal/100g
- Cheese “chester” 50% fat content – 363 kcal/100g
- Swiss cheese – 335 kcal/100g
- Edamer cheese 40% fat content – 340 kcal/100g
- Emmental cheese 45% fat content – 420 kcal/100g
- Etorki cheese (sheep, hard) – 401 kcal/100g
- Cheese “Yaroslavsky” – 361 kcal/100g
- White cheese – 100 kcal/100g
- Yellow fat cheese – 260 kcal/100g
- Limburger cheese – 327 kcal/100g
- Cheese with mushrooms 50% fat content – 395 kcal/100g
- Garlic – 143 kcal/100g
- Mayonnaise – 300 kcal/100g
- Mayonnaise “Provencal” – 627 kcal/100g
- Light mayonnaise – 260 kcal/100g
- Salad mayonnaise 50% fat content – 502 kcal/100g
- Table mayonnaise – 627 kcal/100g
- Salt – 0 kcal/100g
- Paprika – 289 kcal/100g
- Loaf – 273 kcal/100g
- Mixture of ground peppers – 255 kcal/100g
It features very tasty and satisfying dishes. Even salads do not serve as appetizers, but are served separately or as a side dish for meat. This can be explained by the fact that they are very nutritious. They include meat products, cheese and fresh vegetables. Traditionally, Bavarian salad contains sausages or German sausages, cheese and herbs. You can add other vegetables, such as tomatoes or the German favorite cabbage. There is another version of the classic “Bavarian” salad - potato salad. This is also a very filling and tasty dish.
Features of Bavarian salads
They all contain meat products. Most often it is sausages or brisket. But such salads with chicken are also common. The Bavarian salad is distinguished by aromatic and moderately spicy seasonings. Most often it is vinegar, pepper and herbs. It is seasoned mainly with a special sauce, which is prepared separately. But there are options with mayonnaise, sour cream or olive oil. Bavarian salad ingredients are most often cut into strips. But you can cut them into cubes, and small gherkins are sometimes added whole.
If you put the salad in the refrigerator for half an hour, it will soak in the dressing and become even tastier. To serve on a festive table, the components of such a dish can not be mixed, but placed in layers, for example, on a lettuce leaf. Garnish with a sprig of dill, olives or corn.
Salad with sausages
There are several options for this dish. But they all contain the required ingredients and are prepared the same way.
This dish is easy to prepare: all ingredients are cut into strips or cubes and mixed. But in order for the salad to comply with traditions, it needs to be seasoned correctly. There are several options for dressings other than mayonnaise and sour cream:
"Bavarian" salad with chicken
In addition to sausages, traditional ones often use white lean meat. It is tender but nutritious. It is also included in Bavarian salads.
1. Classic salad with beans and mushrooms - quite filling and has an unusual taste. It is very simple to prepare: mix everything and season with mayonnaise. What does it contain? Smoked chicken breast, canned beans, pickled mushrooms, onions and herbs. Salt and pepper are added to taste.
2. The Bavarian salad with chicken and croutons turns out to be tasty and nutritious. It's quick and easy to prepare: cut smoked chicken, tomatoes and hard cheese into cubes and mix, season with mayonnaise with grated garlic and pepper. Before serving, add white bread croutons, dried with paprika and salt.
Potato salad "Bavarian"
The recipe for this traditional dish can also have different variations. Potato salad is very popular in Bavaria: it is eaten cold or hot, separately or as a side dish. The basis of this dish is boiled potatoes. You can add any food to it: cucumbers, meat, eggs or herbs.
Bavarian potato salad with salami is very tasty. To prepare it, you need to mix thinly sliced boiled potatoes, salami (or any half-smoked sausage), pickles and red onion. Sprinkle with chopped dill and season with sauce: olive oil, grainy mustard, salt and pepper.
A nourishing and tasty dish is obtained if boiled potatoes in their jackets are mixed with fried smoked sausage, onions sautéed with broth, sugar, vinegar and mustard, pickled cucumbers and herbs. This salad can be served both cold and hot.
Bavarian salad with chicken is one of the most beloved and often found in European restaurants. This is not surprising, since the ethnic roots of Europe are, of course, “Kaiser”, which could not but affect the taste preferences of Europeans.
Cooking German dishes is simple and accessible, but at the same time it is always tasty, presentable and high in calories, which is important especially in the cold season. At the same time, the calorie content does not compete with the vitamin component of soups, salads and snacks.
Germany is divided into separate regions - lands, each of which has its own well-preserved cultural way of life and cuisine. Despite the common features, the dishes served for meals in individual German states are still very different. Informal leadership in the variety and taste of cuisine belongs to Bavaria, the largest German state.
Bavarian salad is known all over the world, its fame extends far beyond Germany. This is certainly one of the most exquisite dishes of German cuisine. There are quite a lot of recipes for preparing it in Bavaria itself, but the main components are seasonal vegetables, cabbage or herbs, beans, apples, bread, meat filling and honey-mustard dressing.
Despite the fact that Bavarian salad was originally served with traditional veal sausages, now in Munich restaurants Bavarian salad is increasingly being made with chicken. There are many variations on this theme, including Arabic and Chinese fancy salads based on the Bavarian recipe; the same honey-mustard sauce remains an unchanged part of the recipe.
How to cook Bavarian salad with chicken - 4 varieties
Traditional Bavarian salad: how to prepare it
To find a classic dish from the whole variety of salads, you need to turn to German traditions. The traditional recipe is undoubtedly based on traditional products - meat sausages and hunting sausages, cabbage, potatoes and apples. Bavarian salad, even in the old days, varied depending on the time of year. In summer it was served with fresh vegetables, in winter - with potatoes and sauerkraut.
At all times, this was a dish for every day, so it was prepared from the products available in the kitchen. Bavarian salad is more of a collective name and a whole group of recipes with common ingredients that may vary depending on the cooking conditions.
German cuisine is more “coarse” or rather generally available, but this does not prevent it from being one of the most beloved and delicious. Do not forget that beer was also served with the salad, so all products must be combined with a traditional German drink, as well as high in calories in order to absorb the degree when consumed.
Ingredients:
Edible greens
- summer: lettuce leaves, arugula, spinach, Chinese cabbage, finely chopped fresh cabbage with carrots, a little parsley, celery leaves and stalk, asparagus;
- winter: potatoes, fresh or sauerkraut, Chinese cabbage.
Vegetables and fruits
- summer: zucchini, zucchini, fresh carrots, sweet peppers, hot peppers in pods, tomatoes, fresh green peas, apples, fresh potatoes, onions;
- winter: fresh or soaked apples and pears, beans, canned peas, corn and beans, pickled peppers, sun-dried tomatoes and peppers, potatoes, onions;
- Meat dressing: fillet or legs of chicken, duck, goose, traditional veal sausages and sausages, as well as ham can also be added.
- Dried fruits, nuts and seeds: flax seeds, sunflower seeds, pumpkin seeds, white and black sesame seeds, nuts, raisins.
- Seasonings: cumin, fennel, black pepper, bay leaf for cooking chicken.
- Bread filling: dried Bavarian buns.
- Sauce: honey, mustard powder and grains (ready-made mustard), vegetable oil and/or mayonnaise.
Preparation:
When preparing a Bavarian salad, there are no clear proportions of ingredients; Bavarian housewives and chefs do everything by eye, and the volume of ingredients is only approximate. Proportions can be changed depending on preferences. It should be borne in mind that the salad is a complete main dish. Vegetables, in addition to meat, play the role of a side dish, to which you can add various flavors in the form of fresh and dried fruits, canned corn, nuts and dried fruits.
Some cafes serve Bavarian salad with a “garnish” of fresh and caramelized apples. This is entirely in keeping with the spirit of traditional German cuisine.
Summer Bavarian chicken salad can be prepared as follows. First, prepare honey mustard sauce (or buy it ready-made at the supermarket), which will serve not only as a dressing, but also as a marinade for the chicken.
To prepare at home you will need 0.5 tbsp. vegetable oil, a small package of ready-made mustard (2-3 tablespoons). If you use mustard powder in the same volume, you need to add more oil, add mustard seeds to the sauce, 1-2 tbsp. l honey, salt and wine vinegar to taste.
Marinate chicken fillet with sauce and fry on the grill, in the oven or in a frying pan. The longer the meat is marinated, the less time it takes to fry.
The sauce can be added to the salad or served in a portioned gravy boat. Each option guarantees its own advantages and flavors.
The salad can be served in a deep dish, on a salad or portion plate. The sauce is added to the Bavarian salad in a portioned plate or served in a separate portioned gravy boat. There is no single approach in this regard, but German housewives advise mixing all the ingredients so that the flavors are “married” and the salad components are saturated with juices.
First, lettuce and arugula are laid out, other vegetables are added, for example, ready-made beans, bell peppers in pieces, onion in half rings, a little herbs for flavor. This is all carefully mixed, the chicken is placed on top of the plate in pieces and poured with honey-mustard dressing. For decoration, use black sesame seeds; they also give the chicken a pleasant spicy taste.
A winter version of the salad can be made from sauerkraut, which needs to be stewed with thyme and bay leaf in chicken broth. This side dish is topped with fried chicken and drizzled with honey-mustard sauce. For piquancy, add walnuts and soaked apples. Cumin, fennel, pepper, salt and a little sugar are also added to Bavarian salads.
An instructional video on how to prepare a Bavarian salad with veal sausages and beans can be viewed at the link below. This is one of the traditional recipes.
Bavaria is famous for its natural beauty and the best ski resorts. Mushrooms are also part of the German diet, so there is no reason not to prepare a Bavarian salad with the classic combination of chicken and fried mushrooms. We offer you another recipe for a summer Bavarian salad with honey-mustard sauce, which claims to be dietary.
A winter version of this salad can be made with smoked chicken and pickled mushrooms.
Ingredients:
For the salad
- bunch of lettuce;
- 1 hand onion for salad;
- 1 onion for mushrooms;
- 200-300 g chicken breast;
- 200 g of any mushrooms, preferably wild ones, but can be replaced with champignons;
- 1-2 sweet peppers;
- cucumbers and tomatoes optional.
For the sauce
- 4 tbsp. l. mayonnaise;
- 4 tbsp Dijon mustard;
- 4 tbsp. l. honey;
- 2 tbsp. white wine or apple cider vinegar;
- 2 tbsp. yellow mustard;
- 0.5-1 tsp. paprika.
Preparation:
The chicken is fried in pieces in a frying pan with a little added oil and dried on napkins. Mushrooms are fried with onions in a frying pan. Vegetables and lettuce are cut and placed in a salad plate, mixed with each other and mushrooms. Place chicken on top and add honey mustard sauce.
The sauce can be prepared using table vinegar and adding regular mustard, so that the dressing acquires a yellowish tint, add ground boiled yolk.
You can watch the video to see how honey mustard sauce is prepared:
Another classic recipe for Bavarian salad with chicken, spinach and spices
This recipe is a variation of fried chicken legs and Bavarian salad, as it is served on a bed of lettuce. These two recipes are united by the use of traditional Bavarian herbs, as well as spices long borrowed from Asia - fennel and caraway.
Ingredients:
Chicken
- chicken legs;
- a mixture of mountain herbs and spices (can be replaced with Provençal herbs);
- 1 tsp fennel;
- 1 tsp caraway;
- 1 tsp coriander;
- 1 tsp rosemary;
- 1 tbsp. red pepper;
- 1 tsp garlic powder;
- 1 tsp onion powder.
- wheat flour mixed with ground dill;
- vegetable oil for marinade.
Spinach pillow
- 200 g spinach;
- 1 onion;
- a pinch of fennel and cumin;
- 50 g young garlic or garlic arrows;
- vegetable oil for frying;
- honey mustard 200 gr.
Preparation:
Prepare the marinade by mixing seasonings with flour and butter. The chicken is coated and marinated for at least 30-40 minutes. Fry until brown. Spinach is heated in oil with garlic and spices. The chicken is served on a bed of spinach and drizzled with honey mustard sauce.
- This is a very popular dish, both in Germany and Austria. The dish is common, common and very tasty. In our family, I often prepare German-Austrian potato salad, because we love it very much, and for my husband, it is also a taste of childhood. My mother-in-law, who is half German, used to often make this salad at home, just like her German mother did. The Bavarian version of potato salad is slightly different from the German-Austrian version. This salad is made with smoked bacon, speck, as the Bavarians call it, and not with sausages, and pickled cucumbers are added to the salad. And this is one of the best potato salads I have ever made or tried. I didn’t even think that pickled cucumbers would so enrich this salad with fresh taste and diversify the texture with their crunch.
Ideally, for potato salad, you need to use medium-starchy potatoes. Not the kind that completely boils down, but also not the kind of waxy kind that holds its shape too well. The first will be mashed potatoes, not a salad, and the second will not absorb the aromatic marinade and it will drain from the potatoes. Therefore, a golden mean is needed here. Although this is also a matter of taste. The mother-in-law mashes the potatoes in a frying pan so that they better absorb the marinade and for her it is more of a puree than a salad. And someone wants perfectly shaped potato pieces...
If desired, you can leave the potatoes in the marinade longer. Even for a day. Just reheat everything together before serving. Or you can serve it cold. Some people serve potato salad warm, others chilled. In my opinion, it tastes good warm, but not hot. Then its spiciness is most felt and the consistency of the potatoes is very pleasant.
Ingredients
- 500 grams potatoes, boil until tender in their skins
- 150 grams bacon
- 1 small onion, cut into half rings
- 100g pickled cucumbers, cut into slices, or half circles if the cucumbers are large
- Salt to taste
- Generous portion of freshly ground black pepper
- 1/3 bunch of chives, finely chopped
For refueling:
- 100 ml
- 2 tsp mustard (not spicy)
- 1 tsp Sahara
- 3 tbsp. apple cider vinegar
- 3 tbsp. vegetable oil
1) Peel the potatoes, cut each into 4 pieces lengthwise and cut each quarter into thick slices.
2) In a small bowl, combine all ingredients for the dressing and stir until smooth.
3) Brown the bacon in a dry frying pan. Render as much fat as possible.
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