Summary

Ingredients

• 750 g potato (s) (salad potatoes), waxy
• 2 avocado (s), ripe
• 4 shallot (s)
• 200 g bacon sliced, smoked
• 1 lemon (s), squeezed
• 150 ml poultry stock, instant, strong
• 3 tablespoon honey
• 3 tablespoon, layered mustard, coarse-grained
• 1 tablespoon, leveled mustard, hot
• 1 pack cress
• Sunflower oil
• salt
• pepper
• sugar

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Instructions

1. Boil the potatoes in their skins in salted water, peel them and cut them into slices. Halve the avocados and cut into cubes. Mix immediately with 1 tablespoon of the lemon juice, otherwise they will oxidize and turn black and unsightly.
2. Cut the bacon into 2 cm wide strips and fry them in a little sunflower oil in a pan. Drain on kitchen paper.
3. Peel the shallots, cut into rings and fry in the bacon fat. Caramelize briefly with the honey and deglaze with the broth. Turn off the flame and stir in the mustards. Then add the remaining lemon juice. Season with plenty of freshly ground black pepper and also season with salt. Mix the dressing with the potato slices while still warm. Then fold in the avocado cubes.
4. The potatoes swallow a lot of dressing and seasoning. So now season everything together again and, if necessary, spice it up and round it off with a pinch of sugar.
5. Arrange the salad in portions. Sprinkle with cress and bacon and serve.