Potato Salad with Bacon, Quail Eggs and Mustard Vinaigrette

Ingredients

• 800 g waxy potatoes
• Salt
• 12 quail eggs
• 4 Spring Onions
• 150 g smoked pork belly bacon (slices)
• 4 tbsp Vegetable oil
• 1 tbsp yellow mustard seeds
• 1 tsp brown mustard seeds
• 250 ml vegetable broth
• 75 ml white wine vinegar
• pepper (ground)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Cook the potatoes in boiling salted water for 25 minutes. Drain, let steam off and cut into bite‑size pieces.

2. 2.

   Boil the quail eggs for 6 minutes, drain, shock in cold water and peel.

3. 3.

   Slice the bacon into strips and brown it in a pan with 1 tbsp oil. Add the spring onions and mustard seeds, sauté briefly, then deglaze with vegetable broth and white wine vinegar. Simmer for 10 minutes over medium heat, season with salt and pepper, remove from heat and let cool.

4. 4.

   Toss the potatoes with the bacon mixture and let rest for 15 minutes. Fold in the eggs, remaining oil and parsley, plate on a dish and serve.