Hearty Potato Salad with Tomatoes and Bacon

Ingredients

• 800 g waxy, small potatoes
• Salt
• 200 g Cherry tomatoes
• 1 bunch arugula
• 120 g breakfast bacon (sliced)
• 2 tbsp plant oil
• 125 ml meat broth
• 4 tbsp white wine vinegar
• 1 tsp sharp mustard
• pepper (ground)

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for 25 minutes.

2. 2.

   Meanwhile wash and halve the tomatoes. Wash, rinse, dry, and spin the arugula. Slice the bacon into thin strips and crisp it in a hot pan with 2 tbsp oil.

3. 3.

   Heat the broth in a pot and stir in the vinegar and mustard.

4. 4.

   Drain the potatoes, let them steam off, and mix with the hot dressing. Let sit for about 30 minutes, then fold in the bacon, tomatoes, and arugula. Season with salt and pepper and serve in a bowl sprinkled with flower petals.