Potato salad with rocket
easy
50 mins
50 mins
Ingredients
- 750 g medium-sized potatoes
- 150 g Rocket
- 1 Onion
- 50 g Breakfast bacon in thin slices
- 1/8 l Vegetable broth
- 3-4 Tbsp White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 1 Garlic clove
- 250 g Whole milk yoghurt
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Meanwhile clean, wash and drain the rocket. Cut into strips except for a few leaves for garnishing. Peel and finely dice the onion. Leave the bacon in a hot pan until crispy and drain on kitchen paper.
- 2
Sauté diced onion in the bacon fat until translucent and deglaze with stock and vinegar. Pour potatoes onto a sieve, rinse with cold water and peel off the skin. Cut potatoes into slices and put them into the lukewarm vinaigrette. Season with salt and pepper and let it stand for about 30 minutes. In the meantime wash parsley and chives, dab dry and chop finely. Peel the garlic and press it through a garlic press. Mix yoghurt with herbs and garlic and season with salt and pepper. Chop the bacon and mix with the rocket into the potatoes. Arrange on 4 plates and add a blob of herb yoghurt to each plate.
- 3
In the meantime wash parsley and chives, dab dry and chop finely. Peel the garlic and press it through a garlic press. Mix yoghurt with herbs and garlic and season with salt and pepper. Chop the bacon and mix with the rocket into the potatoes. Arrange on 4 plates and add a blob of herb yoghurt to each plate. Serve garnished with rocket leaves
Nutrition Facts
240 kcal
26 g
11 g
7 g
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