Dandelion salad with potatoes

Ingredients for 4 servings:

• 250 g dandelion, tender leaves
• 125 g bacon, streaky
• 4 large eggs
• 2 shallots
• 2 potatoes, freshly cooked
• 4 tbsp vinegar (wine vinegar)
• 4 tbsp meat broth
• some salt
• some pepper

Instructions

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

Wash the dandelion leaves and let them soak in warm water for 10 minutes. Fry the finely chopped bacon until crispy. Boil the eggs until soft-boiled, then rinse, peel, and halve them. Remove the bacon from the pan. Fry the finely diced shallots in the remaining fat until translucent, then remove from the pan. Place the dandelion leaves in a bowl and mix in the shallots, as well as the jacket potatoes, mashed with a fork. Then add the meat broth and vinegar to the remaining frying fat and bring to a boil. Season with salt and pepper, pour over the dandelion leaves, and mix well. Garnish with the bacon and eggs.