Summary

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

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Instructions

1. Cook the potatoes in salted water with caraway seeds. Then peel and cut into slices.
2. 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.
3. 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.