Potato and egg salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in plenty of boiling water for about 20 minutes. Pierce the eggs, put them in plenty of boiling water and boil them hard for about 10 minutes. Take out the eggs, quench them and let them cool down. Clean and wash the leek and cut into fine rings. Put leek into boiling water and steam for 4-5 minutes. Pour onto a sieve and drain. Finely dice bacon.

2. 2

   Drain potatoes, rinse and slice. Put bacon in a frying pan and add broth and vinegar. Season with salt and pepper, stir in oil. Mix warm potato slices, leek and the hot marinade, let it stand for at least 1 hour and let it cool down. Peel eggs and cut into pieces. Mix the eggs into the salad and season with salt and pepper. Arrange on a deep plate

3. 3

   With 10 people:

Nutrition Facts

KCAL
380 kcal

CARBS
24 g

FATS
25 g

PROTEINS
14 g