Kartoffelsalat Mit Biermarinade (Potato Salad)

1 hours Prep: 15 minutes Cook: 15 minutes

318 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	each	potatoes
4	each	bacon	slices
1	tablespoon	onion	chopped
1	each	celery	stalk, chopped
1	teaspoon	salt
2	tablespoons	butter
2	tablespoons	flour, unbleached all-purpose
1/2	teaspoon	prepared mustard	dry
1	tablespoon	sugar
1	cup	beer	any brand
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)
2	tablespoons	parsley leaves	fresh, chopped

Directions

Boil potatoes in medium-size saucepan until just tender.

Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside.

Stir melted butter and flour in a small saucepan until blended.

Add mustard and sugar.

Slowly stir in beer and Tabasco sauce.

Bring to boil, stirring constantly.

Pour over potatoes. Sprinkle with parsley.

Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

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Nutrition Facts

Serving Size 339g

Amount per Serving

Calories 318 17% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 662mg	28%
Total Carbohydrate 59.0g	20%
Dietary Fiber 5.0g	20%
Sugars 5.0g
Protein 5.0g	10%

Vitamin A	7%		Vitamin C	35%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Oat Bran Russian Black Bread

Something is missing in the following instructions!: "Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz

Reviewed by boomerz