Potato salad with bacon and dill vinaigrette

Name: Potato salad with bacon and dill vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg small waxy potatoes; 8 Chicken drumsticks (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7 TABLESPOONS Rapeseed oil; 5 TABLESPOONS Wine vinegar; 1 TABLESPOON Honey; 50 ml Vegetable broth (instant); 100 g lean smoked streaky bacon; 100 g Rocket; 1 bunch of dill; 150 g Cucumber

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg small waxy potatoes
8 Chicken drumsticks (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7 TABLESPOONS Rapeseed oil
5 TABLESPOONS Wine vinegar
1 TABLESPOON Honey
50 ml Vegetable broth (instant)
100 g lean smoked streaky bacon
100 g Rocket
1 bunch of dill
150 g Cucumber

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Wash the legs, pat dry and season with salt, pepper and paprika.
2
In the meantime, heat 3 tablespoons of oil in a pan. Fry the drumsticks over medium heat for 30-45 minutes while turning. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 4 tablespoons of oil drop by drop.
3
Stir in the stock. Cut bacon into strips. Fry until crisp in a pan without fat. Cut potatoes into slices and marinate them with the vinaigrette. Clean and wash the rocket and cut into approx. 4 cm long leaves.
4
Wash dill, shake dry, pluck dill flags from the stalks and chop coarsely. Cucumber wash, clean and cut into thin slices. Carefully fold bacon, dill, cucumber and rocket into the potato salad.
5
Arrange chicken legs and salad on plates.