Potato Bacon Salad with Egg and Apple

Ingredients

• 1 kg waxy potatoes
• 2 tsp caraway seeds
• 2 hard‑boiled eggs
• 70 g smoked ham
• 1 onion
• 1 tart apple
• 4 tbsp germination oil
• 150 ml meat broth
• 1 tbsp mustard
• 3 tbsp vinegar
• Salt
• Pepper (freshly ground)
• a pinch sugar
• 2 pickled cucumbers
• 2 tbsp chives
• 3 small tomatoes

Instructions

1. 1.

   Wash potatoes and cook with caraway seeds for about 25 minutes. Drain, rinse, peel, and slice.

2. 2.

   Peel and dice the onion.

3. 3.

   Wash the apple, quarter it, remove core, and dice finely.

4. 4.

   Cut bacon into small cubes and fry in 1 tbsp oil until crisp.

5. 5.

   Heat broth, add onion, mustard, vinegar, a pinch of salt, plenty of pepper, and sugar; stir well.

6. 6.

   Dice pickles.

7. 7.

   Combine broth, bacon, pickles, and remaining oil with potatoes; season and cover to infuse flavors.

8. 8.

   Peel eggs and quarter them. Wash tomatoes and cut into wedges. Top salad with egg quarters and tomato wedges, sprinkle chives, and serve warm.

9. 9.