Potato salad

Potato salad

Introduction:

"Potatoes are endowed with a new flavor, which is not only more fragrant, smooth, soft and waxy, but also rich in content."

Production steps:

Step 1: wash the potatoes, put proper amount of hot water into the pot, put the whole potato into the pot, bring it to a boil over a high fire, and then turn to a low fire for half an hour.

Step 2: peel the onion and chop with the bacon.

Step 3: take a bowl of mustard, black pepper and salt.

Step 4: mix well in the same direction, then add a little olive oil.

Step 5: stir until the olive oil and mustard are completely blended. Add white vinegar, clear soup and a little olive oil and stir well.

Step 6: after the potatoes are completely cooked, remove and drain the water.

Step 7: put a little butter on the pot, fry the bacon slightly, pour in the chopped onion and stir fry until cooked.

Step 8: peel the potatoes and cut them into hob pieces.

Step 9: in a large bowl, add potatoes, bacon and chopped onion.

Step 10: pour in the flavored juice and sprinkle with French fragrant crumbs.

Materials required:

Potatoes: 2

Onion: half

Bacon: 50g

Olive oil: 2 teaspoons

White vinegar: 4 teaspoons

Western mustard: 1 teaspoon

Salt: 3G

Black pepper: 3G

French fragrances: right amount

Clear soup: proper amount

Note: 1, potato salad potatoes must be just cooked that day, and immediately peeled and cut into pieces mixed into salad. 2. When mixing, the ratio of oil and vinegar is very important. If less, the salad will be dry and tasteless. If more, it will be greasy.

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: other