READY IN
35 mins
Continental Fried Potato Salad Recipe

Continental Fried Potato Salad

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Continental Fried Potato Salad is made in the fashion that is very popular and much used in northern Europe; particularly in Germany. According to Wikipedia, a salad is a popular, ready-to-eat dish made of diverse ingredients, usually served chilled or at a moderate temperature. And based on that definition, Continental Fried Potato Salad is, indeed, a salad, though many of us might wonder where all the healthy ingredients like peppers and lettuce are! That said, it is delicious and extremely more-ish, but don't expect your waistline to reduce! Even just thinking about it can add weight!

Try to use waxy potatoes if possible. What's the difference between Waxy and Floury Potatoes? Waxy potatoes (like Charlotte or Maris Peer) are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes. Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.

An alternative recipe that is close to this can be found at German-style Potato Salad

      Preparation Time: 10 Minutes

      Cooking Time: 25 Minutes

Ingredients for Continental Fried Potato Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
6 medium-sized
potatoes
8 oz
thick sliced smoked streaky bacon (side bacon)
5 tablespoons
vegetable oil
 
salt and pepper
½
red oinion
2 tablespoons
capers (drained)
3 tablespoons
red wine vinegar
3 tablespoons
extra-virgin olive oil
1 tablespoon
Dijon mustard

 

How to Cook Continental Fried Potato Salad

  1. Peel the potatoes and cut into bite-size pieces (if you are using new potatoes, don't bother peeling them, just cut them into the right size). Rinse away any surplus starch in cold water then place the potato pieces in a large pan, cover by about 2" (5cm) with salted water and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. When the potatoes are cooked, drain and spread out on a tea towel or kitchen paper to dry.
  2. While the potatoes are cooking, roughly chop the bacon into pieces and place in a large frying pan. Cook over a low/medium heat until the bacon is cooked and beginning to crisp (about 5-8 minutes). Remove the bacon with a slotted spoon and drain the fat from the pan.
  3. Wipe the pan with paper kitchen towels and turn up the heat. Add the vegetable oil and heat until it begins to smoke. Carefully add the potatoes and shake the pan a few times to prevent sticking. Turn down the heat a little and let the potatoes brown. Season with salt and freshly-ground black pepper. Shake the pan and turn potatoes to brown on all sides.
  4. Peel and dice the ½ onion and, when the potatoes are almost completely browned, add to the pan, turn down the heat and let everything cook together until the onions are caramelised. Add the drained capers and red wine vinegar and use a wooden spatula to deglaze the pan. When the vinegar is mostly evaporated, remove the pan from the heat.
  5. Stir in the extra-virgin olive oil, mustard and cooked bacon. Re-season with lots of freshly-ground black pepper and serve warm.

 
Graham GRAHAM'S HOT TIP:
When draining the bacon fat from the pan, you may wish to reserve some and add it right at the end, along with the olive oil, mustard and bacon. It will probably stretch your waistline, but it will taste VERY good!
 
Print Kitchen-Friendly View

Reviews of Continental Fried Potato Salad

Rating 4 out of 5 - Many cooks will make this recipe again March 20 2014
Excellent comfort food. What better mix than bacon and potatoes to fill you up and give you that warm comfortable feeling on a cold winter's day!! The kids went crazy for it and I wasn't far behind.
(6 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

52 Ways with Bacon
52 Ways with Bacon

Oh, bacon, bacon, bacon. What can we say? Seen by many as a true gift from the gods, bacon is just so tasty, so versatile and so more-ish.

140 Christmas Holiday Recipes
140 Christmas Holiday Recipes

Christmas is that special time of year when diets go out of the window and folks spend more time preparing beautiful meals.

135 Comfort Foods
135 Comfort Foods

Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.

Other Vegetables Recipes

Creamy Potato Bake
Creamy Potato Bake

Creamy Potato Bake is a marvellous way to serve really soft and creamy potato slices.

French Style Peas
French Style Peas

Once you've tasted it, French Style Peas will become a regular in your culinary repertoire! You will be forever grateful to the French for sharing!

Harabhara Kabab
Harabhara Kabab

Harabhara Kabab (sometimes written Hara Bara) is an improvisation of the better known minced lamb Kebaba, suitable for Vegetarians and Vegans.

 

 
ALL RIGHTS RESERVED © 2018 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up