Everyone, Germany or not, Likes it. It's easy to double the recipe, too. I often bring it to meals, and we also make it at home on special occasions. There are usually no leftovers, but if they are, they won't last long!
* Ingredients :
° 8 oz. Thick chopped bacon
° 2 pounds golden potatoes, cut into 1/2-inch thick slices
° 2 sprigs of rosemary
° 2 tbsp. water
° 1/2 onion, chop
° 2 garlic cloves cut into thin slices
° 1 tsp. caraway seeds
° 1 small bunch green onions, thinly sliced
° 1/3 c. barley vinegar
° 2 tbsp. granulated mustard
° 2 tbsp. Fresh-parsley, finely chop
° 1 1/2 tbsp Sugar
* Methods :
Hot grill on heat. In 12-inch skillet, cooking bacon about 8 min or until golden brown & crispy, stir frequently. Using a slotted spoon, transfer bacon to a plate lined with a paper towel; Sit aside. Keep the fat in the skillet.
Tear off 2 large sheets of heavy-duty tin foil. Spreading potatoes out on one sheet & sprinkling with 1/4 tsp salt. Topping with rosemary also sprinkling with beer & 3 tsp bacon fat. Lay other sheet of aluminum foil on top.Fold edges of pan & close them tightly to seal them.Roast, covered, for 20 to 25 minutes or until the potatoes are tender.
While the potatoes are cooking, remove all but the 2 tablespoons of the bacon fat from the skillet. Heaat-skillet on heat. Adding onions also cooking 4 to 5 min ,stir occasionally. Adding garlic & caraway seeds. Cooking sec 30 seconds, stir . Transfering contents of pan to large bowl; Permit it cool little.
In a bowl with the sauteed onions, add the green onions, vinegar, mustard, parsley, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk until blended. Ignore the rosemary. Add the potatoes to the bowl with the bacon. Stir until well covered.Serve the salad warm with the pork chops.
Enjoy !
