This hearty dish combines crispy fried pork with a warm, savory potato salad. The potatoes are boiled until tender, then dressed with sautéed onions, vinegar, and mustard for a tangy kick. Fresh radishes add a crisp, peppery contrast to the soft potatoes. The fried pork brings a rich, savory element that ties the dish together. It is perfect for a comforting lunch or a light dinner. The flavors meld beautifully, making it even better if allowed to rest briefly before serving. Simple ingredients create a complex and satisfying meal that is both rustic and elegant. Ideal for sharing with family and friends, this recipe offers a delightful balance of textures and tastes.
Fried Pork Salad
Description
This hearty dish combines crispy fried pork with a warm, savory potato salad. The potatoes are boiled until tender, then dressed with saut&# 195;©ed onions, vinegar, and mustard for a tangy kick. Fresh radishes add a crisp, peppery contrast to the soft potatoes. The fried pork brings a rich, savory element that ties the dish together. It is perfect for a comforting lunch or a light dinner. The flavors meld beautifully, making it even better if allowed to rest briefly before serving. Simple ingredients create a complex and satisfying meal that is both rustic and elegant. Ideal for sharing with family and friends, this recipe offers a delightful balance of textures and tastes.Ingredients
Directions
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Boil potatoes, unpeeled, in salted water for about 20 minutes or until tender.
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Drain potatoes and allow some steam to evaporate, then peel and slice them into a bowl.
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Peel and finely chop the onion.
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Heat oil in a frying pan and sauté the onion until softened.
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Add vinegar and vegetable broth to the pan, stir in mustard, and bring to a boil.
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Pour the hot dressing over the sliced potatoes and toss to coat.
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Season the potato salad with salt and pepper to taste.
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Fry the pork until crispy and golden brown.
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Serve the fried pork over the warm potato and radish salad.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1499.4kcal
- % Daily Value *
- Total Fat 110.2g170%
- Saturated Fat 70.0g350%
- Cholesterol 350.0mg117%
- Sodium 3138.8mg131%
- Total Carbohydrate 37.7g13%
- Dietary Fiber 3.3g14%
- Sugars 8.2g
- Protein 112.7g226%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bavarian potato salad, in all its various forms, tastes better if it is allowed to sit for at least 15 minutes before it is served.
Variation: Potato and Cucumber Salad - Cut 1 seedless cucumber in half lengthwise, slice the halves thinly, add them to the salad, and toss.
Variation: Potato Salad with Arugula and Bacon - Cut a piece of smoked, well-marbled bacon weighing 5 1/2 oz (150g) into small cubes. Fry the bacon in 1 tablespoon of vegetable oil until crisp. Add the bacon and 2 bunches of arugula to the salad and toss.
Variation: Potato Salad with Mâche and Pumpkin Seed Oil - Add 2 handfuls of mâche to the salad and toss, then drizzle 4 tablespoons of pumpkin seed oil over top.
Variation: Potato Salad with Radishes and Scallions - Cut the radish greens off scallions. Add to the salad and toss.
