John Myers
Contents
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Ingredients
- 400 g Waxy potatoes
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Sour cream
- 4 tbsp Extra virgin olive oil
- 0,5 Cucumber
- 40 g Streaky bacon
- 1 Diced shallot
- Salt and pepper
- Parsley crispy fresh
- 2 Hard-Boiled eggs
- Lemon fresh
- Cherry tomatoes
Instructions
- Boil the jacket potatoes in salted water for 20 minutes. Then drain and peel. Dice the streaky bacon and the shallot and sauté in -2- tablespoons of olive oil and then chill.
- Mix the crème fraîche and sour cream in a bowl. Chop the parsley and mix with the juice of half a lemon and 2 tbsp. Add olive oil to the marinade. Mix everything together. Season to taste with salt, pepper and sugar. Tip: If you like it a little more "smooth", you can refine the marinade with pickle water.
- Add the braised onions and bacon to the marinade. Add the chopped jacket potatoes with the peeled and diced cucumber to the potato salad. Slightly fold everything in.
- Peel and quarter the hard-boiled eggs. Quarter the cherry tomatoes as well. Arrange everything in a small bowl with fresh parsley.
- We had grilled ham with it (it was left over at Thomas's last party).
Nutrition
Serving: 100gCalories: 234kcalCarbohydrates: 10.1gProtein: 2.9gFat: 20.4g
