Hearty potato salad

Name: Hearty potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes (e.g. Nicola); 1 medium onion; 100 g Bacon, sliced; 2 TABLESPOONS Oil; 1 TEASPOON Instant vegetable stock; 4-5 Tbsp White wine vinegar; 2 TABLESPOONS coarse mustard; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 250 g Cucumber; 1 collar Radishes; 1 collar Rocket

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes (e.g. Nicola)
1 medium onion
100 g Bacon, sliced
2 TABLESPOONS Oil
1 TEASPOON Instant vegetable stock
4-5 Tbsp White wine vinegar
2 TABLESPOONS coarse mustard
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp black pepper
250 g Cucumber
1 collar Radishes
1 collar Rocket

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Let potatoes cool down and cut into slices. Peel onion and chop finely. Halve the bacon slices. Heat oil in a pan.
2
Fry the bacon until crispy. Take out and drain on kitchen paper. Sauté onion in frying fat, add 250 ml water, bring to the boil. Stir in broth and simmer for 2-3 minutes. Add vinegar and remove from the heat. Stir in mustard and honey. Season to taste with salt and pepper. Mix the vinaigrette with the potatoes and leave to stand for 1 hour. Wash and clean the cucumber and slice it into thin slices. Radishes, clean, wash and quarter. Wash, clean and drain the rocket.
3
Stir in mustard and honey. Season to taste with salt and pepper. Mix the vinaigrette with the potatoes and leave to stand for 1 hour. Wash and clean the cucumber and slice it into thin slices. Radishes, clean, wash and quarter. Wash, clean and drain the rocket. Mix everything with the bacon into the potato salad. Season again and serve
4
waiting time approx. 2 hours