This recipe actually is from 2011, from the latest Christmas, which I spent with my family in Berlin. So, given the circumstances this German Potato Salad could not miss this year. I’ve been cooking it for many years now, this recipe though has new important ingredients such as broth and the juice from the bacon.

Adding the vinegar while still warm not only keeps the potatoes firm but enrichens the flavour, as does the broth and bacon juice. It is a simple salad, delicious to eat with nothing more, with a grilled fish, with sausages, with turkey, etc…. and it is also very simple to make! So here you go, the step by step recipe.

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That’s the beggining of this post, yes, I start talking about our peruvian delicious “pollo a la brasa”. Now let’s talk about the grand opening of my brother’s new apartment with a 12 kg turkey whose flavour reminded me to  our pollo a la Brasa.

Since the location was Pardo street, where the first Pardo’s chicken was created (famous restaurant of pollo a la brasa) we decided to baptize this post as Pardo’s Turkey, AND concluded that opening a Pavos (turkey) a la brasa is extremely necessary! For now though, try this recipe at home. Gourmet. Delicious. Juicy. What else can I say?

I highly recommend you to look at El Pavo es el Rey part 2 and 3, with delicious recipes to use the turkey’s leftovers in a sooup or delicious sandwich, from Teresita.

That’s how my family and me inagurated my brother’s new apartment! Memorable night!

These are some recommended side-dishes:

– Mixed lettuces, pears, gorgonzola and nuts salad.

– Apple purée.
– White rice cooked with some garlic, turkey sauce and the half orange left from the turkey.

All right! Let’s go to the recipe!

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