Young bacon potatoes with apple-quark remoulade

Name: Young bacon potatoes with apple-quark remoulade
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g small to medium-sized new potatoes; 1 Egg; 1 Apples; 7-10 Tbsp (about 100 g); 1 Onion; 50 g Gherkin; 2-3 stem(s) Parsley; 1/2 bunch Dill; 1/2 Beet Cress; 200 g Cream curd; 5 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 potty fresh thyme or 1 tsp dried thyme; 100 g Breakfast bacon, cut wafer-thin; 2 TABLESPOONS Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g small to medium-sized new potatoes
1 Egg
1 Apples
7-10 Tbsp (about 100 g)
1 Onion
50 g Gherkin
2-3 stem(s) Parsley
1/2 bunch Dill
1/2 Beet Cress
200 g Cream curd
5 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 potty fresh thyme or 1 tsp dried thyme
100 g Breakfast bacon, cut wafer-thin
2 TABLESPOONS Oil

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Meanwhile, boil the egg in boiling water for about 10 minutes until hard, quench and let it cool down. Wash and core the apple. Peel onion. Dice apple, onion and cucumber finely.
2
Wash parsley and dill, dab dry and chop. Cut cress from the bed. Stir curd, milk and about 3 tablespoons of cucumber water until smooth. Fold in diced ingredients and herbs and season with salt and pepper. Peel and chop the egg and finally fold into the tartar sauce. Wash the thyme, dab dry and scrape the leaves off the stalks. Drain the potatoes, rinse with cold water and remove the skin. Wrap the potatoes with bacon. Heat the oil in a large pan and fry the potatoes until golden brown, turning them over.
3
Wash the thyme, dab dry and scrape the leaves off the stalks. Drain the potatoes, rinse with cold water and remove the skin. Wrap the potatoes with bacon. Heat the oil in a large pan and fry the potatoes until golden brown, turning them over. Finally sprinkle with thyme and season with a little salt and pepper. Arrange immediately on a large plate and add the tartar sauce separately.