TEXAS BBQ KARTOFFELSALAT mit Bacon und Bohnen

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup mixed with spices

Homemade sauce can be lower in sugar and preservatives.

Boil potatoes in salted water for about 20 minutes until not too soft.

Drain potatoes and rinse briefly with cold water, then let them drain.

In a bowl, combine barbecue sauce, vinegar, a splash of milk, and season with salt and black pepper.

Whisk everything together until well mixed, adding more milk if the sauce is too thick.

Peel and slice red onions into thin strips.

In a non-stick skillet, cook bacon or ham cubes over medium heat until crispy, stirring occasionally.

Add a splash of beer to the bacon towards the end for extra flavor, then remove from heat and let cool.

Cut green beans into bite-sized pieces and cook in boiling salted water for 3-5 minutes until al dente, then rinse with cold water and drain.

Once cooled, cut potatoes into bite-sized pieces and place them in a large bowl.

Add the sauce to the potatoes and gently mix without mashing them.

Add the bacon, green beans, and chopped chili peppers to the bowl.

Sprinkle with caraway seeds, paprika, and additional salt if needed, then mix gently.

Top with sliced red onions and refrigerate for 1-2 hours to let flavors meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens