#Appetizers #Side dishes #Complimented rice #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

ポテトサラダ（厚切りベーコンのポテトサラダ）｜だれウマ【料理研究家】さんのレシピ書き起こし

お気に入りに追加

Who horse [cooking expert]

Number of Subscribers: 142.0万人
Number of View: 3.0億回
Number of Videos: 851本

Ingredients

じゃがいも : 400g
厚切りベーコン : 80g
きゅうり : 1/2本
玉ねぎ : 1/2個
オリーブオイル : 大さじ1
にんにく : 2片
(A)味噌 : 小さじ1
(A)砂糖 : ひとつまみ
(A) Milk (or fresh cream) : 大さじ3
(B)マヨネーズ : 大さじ4
(B)粒マスタード : 小さじ1
(B)塩コショウ : 4振り
水 : 500ml
塩 : 小さじ1

Time required

30minutes

Procedure

1) 下準備をする 02:24
Cut the cucumber in half lengthwise and cut into half moons, thinly slice the onion, put in a bowl with a pinch of salt (not listed) and rub together.
Cut thick-cut bacon into 0.5cm squares.
Slice the garlic and remove the sprouts with a toothpick.
Peel the potatoes, remove the sprouts and cut in half.
2) じゃがいもを茹でる 04:11
Put the potatoes from Step 1, water and salt in a small pot and boil over low heat for 15 minutes until the skewers go through.
3) ガーリックチップスを作る 05:14
Add the olive oil and the garlic from 1 to a frying pan and heat over low heat until lightly browned.
When it is lightly browned, take it out and spread it on kitchen paper.
4) ベーコンを炒める 06:06
Add the thickly cut bacon from Step 3 to the frying pan from Step 3 and fry over low heat until the surface is well cooked.
5) 具材を混ぜ合わせる 06:34
Drain the potatoes from step 2, mash them with a fork, add them to the frying pan from step 4, and fry over low heat for 3 minutes while stirring.
After frying for 3 minutes, turn off the heat, add (A), mix and leave for 10 minutes to cool.
When the heat is removed, transfer to another bowl, squeeze the water from the cucumber and onion in 1 well, add (B) finely chopped 3 and mix.
Cover with plastic wrap and chill in the refrigerator for 3 hours.
6) お皿に盛り付をする 09:51
冷蔵庫から出し、お皿に盛り付けをして完成。

Point

・Using may queen potatoes will give you a smooth potato salad.
・If fresh cream can be substituted for milk, fresh cream will give a richer flavor.
・Mustard and mustard can be substituted for grainy mustard.
・Add a little salt to the cucumbers and onions and rub them in to draw out the moisture before adding them to prevent them from becoming watery.
・If the potatoes are not submerged in the water when boiling, increase the amount of water and add 1% salt to the amount of water.
・When potatoes are boiled in boiling water, the moisture on the outside will be lost and the smoothness will be reduced, so boil them in water.
・If you don't add the mayonnaise and mustard after removing the heat, the oil will separate from the mayonnaise and the grainy mustard will lose its aroma, so add it last.
・Keep it cool in the refrigerator as the flavors will blend in.
・The time required for cooling in the refrigerator is not included.