Potato – cucumber – salad

Ingredients for 4 servings:

• 1 kg potatoes
• 1 onion(s)
• 75 g smoked bacon, streaky
• 5 tbsp vinegar (white wine vinegar)
• ½ tsp vegetable broth, instant
• ½ tsp mustard
• 1 tsp honey, liquid
• salt and pepper
• 6 tbsp rapeseed oil
• 1 bunch arugula
• 1 small bunch of dill
• 1 cucumber(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

by Jamie O.

Wash the potatoes, cover, and cook in boiling water for about 20 minutes. Drain, rinse, and peel. Let cool. For the dressing, peel and finely dice the onion. Cut the bacon into strips and fry in a pan without fat until crispy. Briefly fry the onion. Add the vinegar and 1/8 l water, and bring to a boil. Season with stock, mustard, and pepper. Stir in 3 tablespoons of oil. Slice the potatoes and mix with the hot dressing. Cover and let stand for at least 30 minutes. Clean and wash the arugula, spin dry, and chop finely. Wash the dill, shake dry, and chop finely. Wash the cucumber, peel if desired, and slice or slice thinly. Stir into the potato salad along with the dill and arugula. Season with salt and pepper. Tastes delicious even without the arugula.