Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- g 1,200 potato (s), (triplets) waxy
- salt
- 4 teaspoons caraway seeds, whole
- 80 g bacon, streaky
- 2 shallot (s)
- 1 tablespoon oil
- 8 tablespoon vinegar, (sherry vinegar)
- 200 ml poultry stock
- 1 tablespoon Dijon mustard
- 4 tablespoon oil
- 4 tablespoon chives, fresh or dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water with caraway seeds. Then peel and cut into slices.
- Finely dice the bacon and shallots. Fry the bacon in oil until crispy, add the shallots and sauté until translucent. Deglaze with 5 tablespoons of vinegar and stock / stock. Stir in the mustard and oil.
- Pour the hot marinade over the potatoes, mix carefully and let sit for 30 minutes. Then fold in the chives and season with salt, pepper and the remaining 3 tablespoons of vinegar.
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