Rustic potato and bacon salad

 How to make rustic potato and bacon salad!

A salad full of flavour, rustic potato salad and crispy bacon to make your meal tastier.
Potatoes are good by nature and the combination of fried bacon and red onion makes this salad perfect.
A potato and bacon salad that can be served hot or cold, so it's great for any season.

Just a few ingredients:

Potato balls, red onion, bacon, mustard, olive oil, green chilli and salt, plus pepper if desired.

Preparing a rustic potato and bacon salad is even simpler:

Cook the potato in its skin, leave to cool, fry the bacon in the microwave or frying pan, leave to cool.

Mix the salad ingredients in a bowl.

In parallel, add the dressing ingredients, emulsify and add to the salad.

Mix everything together and serve.

Now that you've learnt how to make rustic potato and bacon salad, print out the recipe and take it with you:

EQUIPMENT

• pan
• knife
• frying pan
• bowl
• spoons

INGREDIENTS

• 600 grams of potato balls
• 80 grams bacon
• 1 small red onion
• green chilli
• garlic, salt, bay leaf
• 1' small lemon juice I used Sicilian
• Enough olive oil
• 1 tablespoon of dijon mustard, can be yellow

HOW TO PREPARE

1.  First sanitise the potato balls, cut the large ones in half.
2. Now cook the unpeeled potatoes in water with salt, garlic and bay leaves until they are cooked but still firm.
3. Meanwhile, chop the bacon into cubes.
4. Fry the diced bacon until crispy in a frying pan or in the microwave.
5. Remove the bacon from the fat and leave to drain on paper towels.
6. Chop the green chilli and mix the sauce ingredients in a small bowl.
7. Slice the red onion.
8. Drain the potatoes and put them in a bowl, then mix the sauce into the hot potatoes (make sure you emulsify the sauce before adding it to the potatoes).
9. Add the bacon, onion and green smell and mix well, taste for salt and refrigerate for 10 minutes,
10. Or serve warm.

Tips for rustic potato and bacon salad:

Use large potatoes such as asterix or English or other and cut into large cubes, keeping the skin on if you wish.

Wash the potatoes very well as they will be eaten in their skins.

If you prefer, serve the salad warm if it's cold.

Use bacon fat instead of olive oil if you use a frying pan to fry it.

Do you like boiled eggs? 

Put hard-boiled eggs on top of the rustic potato salad.

How to remove the sting from onions: 

One of the ways to remove the burn from onions is to slice them and then put them in ice water, this way your onions will be crispy and taste milder.

The shelf life of rustic potato and bacon salad:

Maximum 2 days in the fridge and tightly covered.

How to choose potatoes:

Choose potatoes with smooth, firm skins, no green spots, signs of mould or sprouting parts.

Shrivelled and soft potatoes should not be eaten or bought.

Types of potato:

There are certainly several types of potato around the world

Many of these types are found in Brazil and are part of the daily life of thousands of people.

You certainly need to know the main ones:

English potato

The English potato is certainly the most widely consumed type in Brazil.

They are rich in vitamins B and C, as well as being a source of iron, calcium, phosphorus, potassium and starch.

It also has a higher glycaemic index, but is still very popular on a daily basis.

The most common preparations are fried potatoes, jacket potatoes and mashed potatoes, as well as gnocchi and escondidinhos,

Sweet potato

Sweet potatoes are also widely consumed by Brazilians, mainly because they are a great ally for fitness meals.

They are only eaten boiled or in chips and mash.

Their sweet flavour also allows them to be used in desserts, breads and dumplings.

Purple sweet potato

This variety has a similar flavour to the common sweet potato, except that it is a little drier.

And as its name implies, it's purple inside.

Purple sweet potatoes are usually eaten in desserts.

Baroa/mandioquinha potato

The delicious baroa potato is also known as mandioquinha.

This variety has a more yellowish colour and is slightly narrower than the English potato.

Its flavour is unique and wonderful and the main ways to prepare it are fried or sautéed.

Parsley yucca can also be used cooked in salads or in bread dough, casseroles or mashed potatoes.

Yacon potato

The yacon has a sweeter flavour and a very orange colour.

The most interesting thing is that this type of potato can be eaten raw.

Yacon potatoes are rich in fibre and protein and are usually eaten raw.

Asterix potato 

This type of potato is very similar to the English potato.

However, its colour is slightly pink or purple.

Another difference is that the asterix potato is a little drier than the English potato,

This makes them a great choice for frying and gnocchi. 

Check out this recipe for sautéed potatoes in the air fryer from Amiga Nana's So Simple: sautéed potatoes

Baraka potato

The baraka potato also resembles the English potato and the asterix potato.

The difference is that their skin is a little browner and dirtier, giving the impression of having been pulled out of the ground in a short time.

For this reason, this type of potato is often found at open-air markets or small producers' markets.

The baraka type contains less water and is great for frying.
All types of potatoes are great complements and can be the star of very tasty dishes.
After all, they are indispensable in everyday life!

How to preserve potatoes:

Never put potatoes in the fridge, so store them in a paper bag in a cool but not cold place, such as inside a pantry.

Paper bags work better than plastic because they allow the potato to breathe more,

Or leave them in the fruit bowl in a cool place.

How to preserve bacon:

Bacon in pieces or in a blanket lasts an average of about six weeks in the fridge and six months in the freezer.

Storing bacon leather:

If your bacon has a skin, remove it and store it in the freezer, use it to cook beans, white beans, lentils, chickpeas, this will give your grain more layers of flavour.

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