Potato salad with buttermilk dressing

Name: Potato salad with buttermilk dressing
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 40 g Cashew nuts; 100 g Breakfast bacon in strips; 1 red and yellow pepper; 150 ml Buttermilk; 150 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; several sheets Frisée salad; 7-10 Tbsp Chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
40 g Cashew nuts
100 g Breakfast bacon in strips
1 red and yellow pepper
150 ml Buttermilk
150 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
several sheets Frisée salad
7-10 Tbsp Chervil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, quench, peel and let cool. Roast the cashew nuts in a pan without fat, remove. Leave out bacon in a pan, take out. Clean, wash and cut the peppers into strips. Mix buttermilk and yoghurt.
2
Season with lemon juice, salt, pepper and sugar. Cut potatoes into pieces. Mix with paprika, cashew nuts and bacon, fold in dressing and leave to stand for about 30 minutes. Clean, wash and pluck the salad. Fold into the potato salad just before serving. Arrange in bowls garnished with chervil
3
30 minutes waiting time