Norman potato salad

Ingredients for 4 servings:

• 800 g potatoes, small and waxy
• 200 g black pudding
• 200 g apples
• 60 g butter
• 60 ml cider
• 100 ml oil
• 1 bay leaf
• 1 shallot(s)
• salt and pepper
• 1 tbsp chives, in rolls
• 1 shot of Calvados

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with apple and black pudding

Wash and brush the potatoes, boil in their skins in salted water with the bay leaf until tender, drain, let them steam briefly, then halve lengthwise or quarter them, depending on their size. Peel the black pudding and slice it. Peel the apples, remove the cores, and then roughly dice them. Peel the shallot and cut it into small cubes. Melt the butter in a large frying pan, fry the diced apple and the finely chopped shallot for a few minutes, then deglaze with the Calvados and reduce. Finally, add the black pudding slices and fry briefly, then add the contents of the pan to the potatoes. Mix the cider with the oil, salt, and pepper and pour over the salad. Mix gently, let it stand for about an hour, and sprinkle with chives before serving.