Hearty bacon potato salad

Name: Hearty bacon potato salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 kg waxy potatoes; 250 g Leeks (leek); 2 (250 g) sour apples; 1 jar(s) (446 ml; draw-off weight 260 g) Pineapple; 75 g streaky smoked bacon; 75 ml Fruit Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 bunch Chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 kg waxy potatoes
250 g Leeks (leek)
2 (250 g) sour apples
1 jar(s) (446 ml; draw-off weight 260 g) Pineapple
75 g streaky smoked bacon
75 ml Fruit Vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 bunch Chives

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench cold and remove the skin. Clean, wash and cut the leek into rings. Wash and quarter apples, remove core. Cut apples into pieces.
2
Drain the pineapple and collect the juice. Cut the pineapple into pieces. Cut potatoes into slices. Dice bacon finely and leave it crisp. Take out. Deglaze frying fat with vinegar and about 5 tablespoons of pineapple juice and bring to the boil.
3
Add the leek rings and sauté briefly. Season with salt and pepper. Carefully mix potatoes, apples, pineapple and bacon. Pour the marinade over it while still hot. Season with salt and pepper. Cover the marinade and let it stand for about 30 minutes.
4
Season again. Wash the chives, cut into small rolls and sprinkle over the salad. Crispy meatballs taste good with it.