Potato salad with paprika and bacon

Name: Potato salad with paprika and bacon - Carina K.
Ingredients: 5; 6 potatoes; 2 tablespoons sweet paprika; 200g bacon; salt; pepper; vegeta; 1 small onion; dill; oil for frying

Savory - Potato salad with paprika and bacon by Carina K. - Recipia

If you have some potatoes at home and a bit of bacon, I start making this salad when I want something warm but not too complicated. I usually make it when I have potatoes that need to be consumed or when there's a little bacon left. Each time it looks different, but the taste is always the same, quite balanced between the sweetness of the potato and the smoky flavor of the bacon. I find it a suitable recipe for lighter meals or when I'm not in the mood for cold salads. Quick Info Total time: about 50-60 minutes (includes boiling and cooling the potatoes) Effective preparation time: 20-25 minutes Cooking time: 25-35 minutes (depending on how long the potatoes boil) Servings: 3-4 Difficulty: easy Recipe type: warm salad, side dish, or quick main course Ingredients 5-6 potatoes 2 tablespoons sweet paprika 200 g bacon salt pepper vegetable seasoning (to taste) a small onion dill oil for frying Preparation method 1. Wash the potatoes well and boil them with their skins in salted water. It's important to let them boil until you can easily pierce them with a fork, but they shouldn't crumble. 2. After boiling, drain them and let them cool. If you're in a hurry, you can cool them under cold running water, but sometimes I prefer to leave them at room temperature so they don't get too soft. 3. Peel them and cut them into medium cubes. The cubes shouldn't be too small, otherwise, they will easily break when mixed at the end. 4. Cut the onion into thin strips (julienne). I don't insist on it being perfectly thin, but the finer it is, the better it cooks. 5. Rub the onion with a little vegetable seasoning, directly on the cutting board or in a bowl, to soften it and release its juices. I don't use much seasoning, just enough to lightly cover the onion. 6. Put oil in a pan, let it heat up a bit, then add the onion and let it sauté over medium heat. Stir occasionally to prevent burning. 7. After a few minutes, when the onion starts to become translucent, add the bacon cut into cubes or strips. Let it brown, but without becoming hard. 8. Sprinkle the two tablespoons of sweet paprika over the onion and bacon and mix quickly to prevent the paprika from burning. If the heat is too strong, you can move the pan aside a little when adding the paprika. 9. Immediately add the cut potatoes and mix carefully so they don't break. Add salt and pepper to taste. If more seasoning is needed, add it now. 10. Let everything cook for another 5 minutes, just enough to heat through and combine the flavors. Occasionally, stir gently, possibly with a wide spatula. 11. When removing from heat, sprinkle chopped dill and mix lightly. If you like dill more, you can add a whole handful. If not, it's fine just for flavor. Why I make this recipe often It saves me when I have older potatoes, bacon, or onion on hand. It's easy to adapt and doesn't require special ingredients. It keeps well in the fridge for a day or two, and I can quickly reheat it for another meal. I love the texture of the potatoes and the flavor that the paprika gives when warm. Tips and variations Tips Use potatoes that are not too starchy, so they don't crumble easily. If the onion burns easily, you can add a little water at the beginning of the sautéing. When adding paprika, don't leave it on the heat for more than a few seconds without liquid, otherwise, it risks becoming bitter. Substitutions Bacon can be replaced with kaiser, smoked ham, or smoked sausage, depending on what you have on hand. Dill can be replaced with fresh parsley, but it will slightly change the flavor profile. Vegetable seasoning can be omitted or replaced with simple salt, but the taste will be a bit more neutral. Variations You can add chopped pickles at the end for a tangier version. You can add a little crushed garlic when sautéing the onion if you want a more intense flavor. If you want more texture, add a few slices of fresh red onion at the end. Serving ideas Goes well with slices of dark bread or pita. As a side dish next to a steak or grilled sausages. Can also be served as a main dish alongside a green salad. Frequently asked questions Can I use another type of bacon? Yes, any bacon or smoked ham works, but it tastes better with raw-dried bacon. If I don't have sweet paprika, can I use hot paprika? You can, but reduce the amount to half or even less, so it doesn't become too spicy. Is it mandatory to use vegetable seasoning? No, you can just use salt and pepper, but with vegetable seasoning, the taste is closer to the classic recipe. What can I do if the potatoes broke while mixing? It's not a big problem, but next time boil them a little less and mix with a wide spatula, not with a spoon. How much dill should I add? As much as you like; I usually add about a small handful chopped, but it's fine to add less, just for flavor. Nutritional values Approximately, for a medium serving: - Calories: 350-400 kcal - Carbohydrates: 35-40 g (from potatoes) - Protein: 8-12 g (from bacon) - Fat: 18-22 g (from bacon and oil) The values are approximate and vary depending on the type of bacon and how much oil you use. Storage and reheating Potato salad with bacon can be kept in the fridge in a covered container for up to 2 days. It retains its taste well, but the textures may become slightly softer. It can be reheated in the microwave or in a pan over low heat with a little oil. I do not recommend keeping it for more than two days, as the bacon changes its flavor.

Potato salad with paprika and bacon

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