Spring potato salad with bacon (Easter brunch)

Name: Spring potato salad with bacon (Easter brunch)
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1,75 kg waxy potatoes; 75-100 g Pumpkin seeds without skin; 150 g Bacon; 1 Onion; 1 TABLESPOON medium hot mustard; 50-75 ml Oil; 200 ml Vegetable broth (instant); 5-7 TABLESPOONS White wine vinegar; 1 Cucumber; 250 g cherry tomatoes; 1 collar Spring onions; 6 Stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1,75 kg waxy potatoes
75-100 g Pumpkin seeds without skin
150 g Bacon
1 Onion
1 TABLESPOON medium hot mustard
50-75 ml Oil
200 ml Vegetable broth (instant)
5-7 TABLESPOONS White wine vinegar
1 Cucumber
250 g cherry tomatoes
1 collar Spring onions
6 Stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and boil them for about 25 minutes until soft. Roast pumpkin seeds in a pan without fat, take out. Cut bacon slices in half and let them crisp in a pan, drain on kitchen paper. Peel onion and chop finely. Simmer mustard, oil, diced onion, broth and vinegar for 1-2 minutes. Drain the potatoes, peel them, possibly cut them in half and put them into a bowl. Pour hot broth over the potatoes and let them steep for about 2 hours.
2
Stir from time to time. Peel and chop the cucumber. Wash and halve the tomatoes. Wash and clean spring onions and cut into rings. Wash marjoram, shake dry and chop the leaves roughly. Chop the bacon coarsely. Mix cucumber, spring onions, tomatoes, marjoram, bacon, pumpkin seeds and potatoes and season to taste with salt and pepper
3
2 hours waiting time