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Potato salad with ham, cranberries and hazelnuts

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Ingredients for 4 servings:

  • 500 g potato(s), waxy
  • 350 g smoked bacon, diced
  • 80 g cranberries, dried and chopped
  • 50 g hazelnuts, chopped
  • 1 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 100 ml vegetable stock
  • 1 tbsp mustard, grainy
  • 4 tbsp sunflower oil
  • salt and pepper
  • Sugar
  • Mixed herbs, chopped, e.g. chives, parsley, dill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Potato salad with a twist

Boil the potatoes with their skins on for about 25 minutes. Rinse, peel, and cut into fairly large cubes. Mix with diced bacon, cranberries, and chopped hazelnuts. For the dressing, combine the lemon juice with the vinegar, broth, mustard, oil, and herbs. Season with salt, pepper, and sugar. Mix with the salad ingredients and serve.

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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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