Potato salad with Vogerl dressing

Ingredients for 2 servings:

• 600 g potatoes, waxy
• salt water
• 60 g lamb’s lettuce (corn salad)
• 3 tbsp walnut oil
• 1 tbsp rapeseed oil
• 1 onion(s)
• 1 tsp mustard, hot
• 1 tsp sugar
• 40 g breakfast bacon
• 2 tbsp vinegar, spicy
• 120 ml vegetable stock
• ½ tsp herbal salt
• 1 pinch of ground pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

Wash the potatoes and boil covered in lightly salted water for about 20 minutes. Drain, rinse, peel, and slice. Trim, wash, and drain the lamb’s lettuce. Finely puree 30g of it with 3 tablespoons of walnut oil using a hand blender. Peel and finely dice the onions. Fry the bacon in a dry pan until crispy, remove, and drain on kitchen paper. Add the rapeseed oil to the pan and sauté the onion until translucent. Sprinkle with sugar and let it caramelize slightly. Add the mustard and stir in. Bring to a boil and simmer for 3 minutes. Season generously with salt and pepper. Carefully mix the dressing and potatoes and let stand for about 30 minutes. Season to taste with salt and pepper. Stir the lamb’s lettuce and oil mixture and the remaining lamb’s lettuce into the potatoes. Roughly crumble the bacon and serve the salad sprinkled with bacon.