Potato Bacon Salad

Ingredients

• 1 kg small waxy potatoes
• 1 onion
• 60 g turkey bacon (sliced)
• 4 tbsp rapeseed oil
• 150 ml meat broth
• 2 tbsp white wine vinegar
• 1 stalk curly parsley
• 1 handful dandelion flowers
• Salt
• ground pepper

Instructions

1. 1.

   Wash the potatoes and steam them for about 25 minutes. Then peel and let them dry.

2. 2.

   Peel and finely dice the onion. Cut the bacon into thin strips and quickly fry in 1 tbsp oil in a hot pan. Heat the broth, add onions and vinegar, and let it simmer for a few minutes. Rinse the parsley, shake off water, and chop finely. Wash the dandelion flowers, dry them, and pluck the petals.

3. 3.

   Cut the potatoes into bite-sized pieces and place them in a bowl. Add bacon and dandelion flowers on top, pour the broth over them, and drizzle the remaining oil. Season with salt and pepper, mix loosely, taste, and serve warm.