Potato salad with warm bacon vinaigrette

Name: Potato salad with warm bacon vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 3 Eggs; 1 Onion; 100 g streaky smoked bacon; 1 collar Chives; 3-4 Tbsp Vinegar; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 100 g Walnut kernels

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
3 Eggs
1 Onion
100 g streaky smoked bacon
1 collar Chives
3-4 Tbsp Vinegar
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
100 g Walnut kernels

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain the potatoes, quench, peel and leave to rest for at least 30 minutes. Boil eggs hard in boiling water for 10 minutes, quench and peel. Peel onion and chop finely. Cut bacon into small cubes. Wash the chives and, except for something for garnishing, cut into small rolls. Cut potatoes into slices.
2
Bring vinegar and stock to the boil briefly. Season with salt, pepper and sugar. Add oil and pour hot over the potatoes. Leave bacon in a pan without fat until crispy. Cut eggs into slices, chop walnuts roughly. Add bacon, nuts and slices of egg, except for 2 for garnishing, to the potatoes. Arrange potato salad in a bowl, garnish with slices of egg and chives
3
Waiting time approx. 20 minutes