fried potato salad

Ingredients for 2 servings:

• 320 g potato(s), waxy
• some oil for frying
• ½ onion(s), finely diced
• 50 g radishes
• 60 g curd cheese, 20%
• 2 tsp rapeseed oil
• 2 tsp balsamic vinegar, lighter
• 25 ml broth
• salt and pepper
• ½ tsp, levelled cumin, ground
• ½ tsp, picked rosemary, finely chopped
• 4 slice(s) smoked bacon
• n. B. chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fine salad for the barbecue party

Peel the potatoes and cut into 1 cm cubes. Fry in a pan with oil for about 15 minutes until golden brown, seasoning lightly. Add the diced onion and fry for another 5 minutes, then let cool slightly. Meanwhile, mix the dressing ingredients together. Season to taste with salt and pepper. Halve the radishes and slice them. Fold them into the cooled, but still warm, potatoes. Gently mix with the dressing and season again to taste. Fry the bacon slices in a dry pan until crispy. Transfer the potato salad to a bowl, garnish with the bacon slices, and sprinkle with chives. Serve the fried potato salad while still fresh.