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Potato salad with bacon and endive

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Ingredients for 4 servings:

  • 750 g potatoes, waxy
  • ⅛ liter meat broth
  • 4 tbsp vinegar (wine vinegar)
  • 1 tsp horseradish
  • 6 tbsp oil
  • some pepper
  • ¼ head of lettuce (endive)
  • 75 g breakfast bacon
  • 1 onion(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the potatoes and boil them with the skin on until tender but still firm. Combine the hot broth with the vinegar, horseradish, and oil. Drain the potatoes, let them cool slightly, then peel and thinly slice them. Add them immediately to the marinade. Season with pepper, cover, and let them marinate. Finely dice the bacon and fry until translucent. Finely dice the onion and add it to the bacon. Mix the onion and bacon mixture into the potato salad. Just before serving, stir in the washed, finely chopped endive. Season again if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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