Heartbeat's endive potato salad with fried bacon and apples

Ingredients for 2 servings:

• 50 g bacon
• 1 onion(s)
• 1 apple
• 1 tsp oil
• 100 ml water
• 2 tbsp stock powder
• 3 tbsp apple cider vinegar
• 6 m.-sized potatoes
• 100 ml milk
• n. B. Salt
• 1 head of endive lettuce

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

a WW-compatible recipe from me

A great recipe, especially for winter. Tasty, inexpensive, and low in calories. First, prepare the salad dressing. Finely dice the bacon and onion, and quarter and thinly slice the apple (with skin). Sear everything in a teaspoon of oil. Once everything has browned, deglaze with 100 ml of water, in which we have dissolved 2 tablespoons of granulated stock. Also, add the vinegar to the dressing. Set everything aside and let it cool. I usually add the dressing to the salad bowl, so you can continue using the pan. Peel the potatoes and cut them into slices about 3 mm thick. Place all the slices in the pan and add just enough water. Then add the 100 ml of milk and simmer the potatoes on the stove until tender. Season with salt. The potatoes are ready when the water has evaporated. Add the potatoes to the salad bowl and toss with the dressing. Now wash the endive, cut it into thin strips, and add it to the potato mixture. Serve with a slice of bread and cheese. Or simply enjoy it as is. Using the old WW system, I get 3.5 points per person.