Bambercher-Hörnlas-Salood

Ingredients for 4 servings:

• 1 kg potatoes (Bamberger Hörnle)
• 2 onions (Bamberger pointed onions)
• 1 bunch of parsley, chopped and some for garnish
• 1 slice(s) bacon, smoked
• ¼ liter meat broth
• 1 tsp mustard
• rapeseed oil
• Sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Franconian potato salad made from Bamberger Hörnle

Cook the Bamberger Hörnla in their skins; they should still be firm to the bite, otherwise they will fall apart. Peel and thinly slice. Finely dice the Bamberger pointed onions and add them to the potato slices. While the potato slices are still warm, immediately pour hot meat broth over them and let them simmer. Add finely chopped parsley and season the salad with vinegar, mustard, salt, and pepper. Finally, mix in the oil. Cut the bacon into small cubes, fry, add to the salad with the cooking fat, and mix. Garnish the lukewarm salad with parsley. Serve the salad lukewarm to best bring out the nutty flavor of the potatoes.