Hearty baked potato salad

Ingredients for 10 servings:

• 2 kg potatoes, small (triplets)
• 3 tsp sea salt, coarse
• 3 tbsp vegetable oil
• 250 g mushrooms, fresh or frozen
• 200 g bacon cubes
• ½ bunch parsley
• 200 g rocket or lamb’s lettuce or mixed
• 250 g salad cream, light
• 1 cup sour cream
• some wine vinegar, e.g. Altmeister
• some Maggi
• salt and pepper
• nutmeg
• Caraway powder
• 50 g mustard, sweet
• some vegetable oil
• some wine vinegar, e.g. Altmeister
• salt and pepper

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

with bacon and mushrooms

Preheat the oven to 200°C (top/bottom heat, fan: 175°C). Scrub the potatoes thoroughly. Halve or quarter them with the skin on, depending on their size. Toss them in a bowl with vegetable oil and sea salt. Spread them on two baking sheets and bake for about 40 minutes, or until cooked through and slightly crispy on the outside. Remove the baked potatoes from the oven and let them cool. Meanwhile, clean and slice the mushrooms. Chop the parsley. Fry the bacon and then fry the mushrooms in the bacon fat. Then add the parsley and season with pepper. For the potato dressing, mix the salad cream with the sour cream. Season to taste with a little vinegar, Maggi, salt, pepper, a little nutmeg, and some caraway powder. For the salad dressing, mix the sweet mustard with a little vegetable oil (e.g., sunflower oil) until smooth. Mix with vinegar, salt, and pepper to taste. Toss the baked potatoes with the mushroom mixture and the potato dressing. Dress the green salad with the salad dressing. Layer the potatoes and salad alternately in a large serving bowl and garnish with parsley and/or chives, if desired. You can also bake the potatoes the night before or in the morning to avoid waiting for them to cool.