Potato salad – the barbecue side dish without mayonnaise

Ingredients for 4 servings:

• 1,000 g potato(s), waxy
• 4 tbsp pesto, parsley (alternatively: basil pesto)
• 4 tbsp olive oil
• n. B. Salt
• n. B. Black pepper, freshly ground
• 100 g smoked salmon, sliced
• 100 g smoked bacon in fine cubes or ham cubes
• 1 m.-large shallot(s), finely chopped

Instructions

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

quickly prepared and tastes hearty

Cook the peeled potatoes in salted water. Steam thoroughly – day-old potatoes are even better. Slice the cooled potatoes (use an egg slicer!). Pour the pesto over them and let it absorb slightly. Option 1: Cut the smoked salmon slices into very fine strips and carefully fold them in. Option 2: Finely dice the smoked bacon and fry in a pan over medium heat. Add the peeled and finely chopped shallot, fry until translucent, and fold in the mixture. Just before serving, add the olive oil and season again with salt and pepper, if desired.