Herb bacon rolls on potato salad

Ingredients for 2 servings:

• 400 g potatoes, waxy
• 1 tbsp mustard
• 1 tbsp onion(s), finely diced
• 50 ml meat broth or water
• 2 tbsp white wine vinegar
• 80 ml corn germ oil
• Salt and pepper from the mill
• 50 g radishes, cut into fine strips
• 2 tbsp chervil
• 2 tbsp dill
• 2 tbsp arugula
• 8 slices of bacon

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a light treat with fresh herbs

Wash the potatoes and boil or steam them in salted water for about 30 minutes, depending on their size. Then let them cool slightly, peel them, and cut them into 5 mm thick slices. Combine the mustard and diced onion with the meat broth or water and white wine vinegar. While continuing to stir, add the corn oil and stir vigorously until a creamy sauce forms (blend if necessary). Season with salt and pepper and toss with the radish strips. Finely tear the chervil, dill, and arugula, mix, place on the bacon slices, and roll them up. Place the potato salad on a plate, arrange the herb bacon rolls on top, add the marinade, and serve.