Avocado potato salad with crispy bacon

Ingredients for 4 servings:

• 750 g potato(s) (salad potatoes), waxy
• 2 avocados, ripe
• 4 shallots
• 200 g smoked bacon slices
• 1 lemon(s), squeezed
• 150 ml chicken broth, instant, strong
• 3 tbsp honey
• 3 tbsp, strained mustard, coarse-grained
• 1 tbsp, sautéed mustard, hot
• 1 pack of cress
• Sunflower oil
• Salt
• pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Boil the potatoes in their skins in salted water, peel, and slice. Halve the avocados and dice them. Immediately toss with 1 tablespoon of the lemon juice, otherwise they will oxidize and turn black and unsightly. Cut the bacon into 2 cm wide strips and fry in a little sunflower oil in a pan until crispy. Drain on kitchen paper. Peel the shallots, slice them into rings, and fry them in the bacon fat. Briefly caramelize them with the honey and deglaze with the stock. Turn off the heat and stir in the mustards. Then add the remaining lemon juice. Season with plenty of freshly ground black pepper and salt. While the dressing is still warm, mix it with the potato slices. Then fold in the avocado cubes. The potatoes absorb a lot of the dressing and seasoning, so taste everything again and adjust the seasoning if necessary. Top with a pinch of sugar. Serve the salad in portions. Sprinkle with cress and bacon and serve.