I couldn’t think what I should do with 3 bags of Holland potatoes
that I had bought at Tesco.
I know that I am greedy, but it was 50% discount!
Just couldn’t resist the huge bargain!
Went to the fridge, found some pork bacon and a bottle of yellow
mustard.
I guess that I will be making a bowl of Warm Potato Salad today!
Facts you don’t know
Most people had some wrong concepts about potatoes and pork.
Firstly, potatoes are not fattening and secondly pork do not
increase your cholesterol level either.
Potatoes are high in fiber and vitamin C and baked potatoes are
extremely nutritious because the potassium in their skins.
Pork in the modern breed are low in fats and rich in vitamin
B, iron and protein.
These two ingredients combine very well in this delicious
Warm Potato Salad recipe that you can have it for lunch or snack.
A few Holland potatoes ( also known as yellow potatoes), boiled
with the skin taste soft and super delicious.
Do not peel off the skin because :
l Potato skin is high in fiber, helps to reduce constipation ,
prevents high sugar in blood stream ( prevents diabetes) and
cardiovascular diseases.
l Potato skin contains potassium.
Helps to lower blood pressure, which means reduce the chances
of contracting stroke, high blood pressure and heart attack.
Cook Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready to serve time: 20 minutes or less
• 500gm Yellow Finn or Yukon Gold potatoes
( I have Holland potatoes in hand )
• 100gm diced pork bacon
• 300ml chicken stock
• 50ml white wine vinegar
• 50gm diced onions
• Salt to taste
• Sugar to taste
• Ground white pepper to taste
• 20ml vegetable oil
• 2 tbsp mild brown mustard
• ½ bunch chives, snipped
chicken stock with chicken bones.
If you don’t just use the ready-made
chicken stock cube.
I plant my own garlic chives.
Very easy and grows very fast in a short
time.
Bright green chives
You could substitute the Yukon potatoes
with local potatoes or Holland potatoes.
Local potatoes are harder and take a longer time to soften while Holland potatoes
are soft and tender, quick to cook.
salted water until just tender.
2. Drain and dry.
3. While the potatoes are still hot, remove
the peels and slice the potatoes 1/3 inch
thick.
4. While the potatoes are cooking, prepare
the dressing.
5. Heat up pan with the bacon.
6. Cook until golden brown.
7. Remove it and keep it warm.
8. Bring the chicken stock, vinegar, onion,
salt, sugar, pepper to a boil.
9. Combine the oil, bacon fat and mustard
with the warm potatoes.
10. Pour over the onions and then add the
boiling stock-vinegar mixture.
11. Add the golden brown bacon and chives
and toss the salad gently.
12. The salad may be served warm at room
temperature or chilled.
Wonderful salad recipe for snack time, late midnight snack, light dinner and packed lunch for school
Copyright allrights reserved by peachpurple
Photo belonged to peachpurple
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View Comments
As I read your article I find it delicious and good. But there is one thing that really caught my attention because it has been my practice of peeling off the skin of the potato.
Now, I know the reason why I should not take off the skin of potato. I know the health benefits of it, and I should just clean it thoroughly and not peeling it off.
Thank you!! I just finished making this dish. It is absolutely amazing. Delicious. I will definitely make this again.
That looks like comfort food with double love! :)
I heard about it but never tried at home. The Holland Potatoes you are mentioning may be good. But, generally, Potatoes are rich in Carbohydrates. They slow down the process of digestion. You are adding Pork which will increase heat in the body.
In the beginning, you advised not to peel off the skin of the potatoes. But, in the method of preparation, it is stated to peel off the skin of the boiled potatoes. It is somewhat confusing. Will you please clarify?