Potato salad with red wine dressing

Ingredients for 4 servings:

• 750 g jacket potatoes, without skin, small, waxy, fresh or cooked the day before
• 8 slice(s) bacon, breakfast bacon, thin
• 1 onion(s), red, peeled, finely diced
• 6 anchovy fillets (from the jar), briefly soaked, finely chopped
• 200 ml wine, red, dry
• 3 tbsp balsamic vinegar, red
• ½ bunch parsley, flat, finely chopped
• ½ bunch chervil, finely chopped
• Salt
• Pepper, from the mill
• 4 large iceberg lettuce leaves, washed, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick, easy and smart

Cut the cooked potatoes into thin wedges or medium-sized cubes. Prepare a dressing with: onion, anchovy fillets, red wine, balsamic vinegar, parsley, and chervil. Season with salt and pepper. Pour the dressing over the potatoes and mix. Let marinate for at least 3 hours. After the marinating time, taste again and season with salt and pepper if necessary. To serve: Place a lettuce leaf on each plate, top with potato salad, and fry the bacon slices in a pan until crispy, place on the prepared salad, and serve immediately.