Hearty potato salad with mushrooms and spring onions

Name: Hearty potato salad with mushrooms and spring onions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 100 g streaky smoked bacon; 500 g Mushrooms; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Spring onions; 6 TABLESPOONS Fruit vinegar; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 6 TABLESPOONS Sunflower oil; 1/8 l Vegetable broth; 100 g Lamb's lettuce; 1 collar Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
100 g streaky smoked bacon
500 g Mushrooms
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Spring onions
6 TABLESPOONS Fruit vinegar
1 TABLESPOON Mustard
1 TABLESPOON Honey
6 TABLESPOONS Sunflower oil
1/8 l Vegetable broth
100 g Lamb's lettuce
1 collar Chives

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Cut bacon into strips and fry in a pan without fat for about 6 minutes while turning until crispy. Clean, clean and quarter the mushrooms. Remove the bacon from the pan and fry the mushrooms in portions in the bacon fat. Season with salt and pepper
2
Clean, wash and cut the spring onions into rings. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Stir the stock and spring onions into the vinaigrette
3
Rinse potatoes under cold water, drain, peel, slice and carefully toss in the vinaigrette. Fold in bacon and mushrooms. Clean, wash and shake the lamb's lettuce dry. Wash chives, shake dry and chop finely. Season potatoes with salt, pepper and vinegar. Fold in lamb's lettuce and chives and serve