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Kipfler potato and pickle salad
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Elevate your potato salad with zesty pickles for a flavor explosion!
Ingredients:
  • 1 Spanish onion, thinly sliced
  • 40.00 ml white wine vinegar
  • 1kg kipfler potatoes, scrubbed
  • 250g rindless bacon, chopped
  • 80ml olive oil
  • 14.40 gm honey
  • 23.40 gm Dijon mustard
  • 1 bunch dill, coarsely chopped
  • 62.50 ml sliced cornichons or gherkins
Instructions:
  • Mix the onion with 1 teaspoon of salt and let it sit for 20 minutes. Then rinse and drain thoroughly before adding 1 tablespoon of vinegar to the onion.
  • In a saucepan, cover potatoes with cold water and cook over medium heat for 12 minutes until tender. Drain and let cool slightly before slicing into 1.5cm-thick pieces. Mix with onion.
  • In a non-stick frying pan over medium heat, sizzle bacon until golden brown, stirring occasionally, for about 10 minutes. Transfer to paper towels to drain excess oil.
  • Combine the rest of the vinegar, oil, honey, mustard, and 2 tablespoons of warm water, then season to taste with salt and pepper. Pour over the potatoes and onion. Add bacon, dill, and cornichons. Mix well. Serve.

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