Categories: Food & Drink

Warm Potato Salad with Bacon

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!

This is a simple salad recipe that you can prepare in just

 15 minutes!

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. 

 

Why you should eat potato with skin

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 :

Potato skin is high in fiber, helps to reduce constipation ,

 prevents high sugar in blood stream ( prevents diabetes) and 

cardiovascular diseases.

Potato skin contains potassium. 

Helps to lower blood pressure, which means reduce the chances 

of contracting stroke, high blood pressure and heart attack.

 

How to prepare Warm Potato Salad

Cook Time: 

Preparation time: 10 minutes

 Cooking time: 10 minutes 

Ready to serve time: 20 minutes or less

Ingredients to prepare;

• 500gm Yellow Finn or Yukon Gold potatoes

( I have Holland potatoes in hand )

Dressings:

• 100gm diced pork bacon 

• 300ml chicken stock

 • 50ml white wine vinegar 

Related Post

• 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

Tips
If you have time, boil your own

 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. 



Method to prepare:

1. Cook the potatoes with skin in simmering 

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


 
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  • peachpurple

    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.

    • 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?

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