Summary

Ingredients

• 80 g potato (s), floury
• 70 ml chicken broth
• 1 tablespoon vinegar (white wine vinegar)
• 2 tablespoon oil (sunflower oil)
• 1 tablespoon olive oil
• Salt and pepper, whiter from the mill

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Instructions

1. Peel and chop the potatoes and cook in salted water until soft. Drain the water and strain the potatoes through a sieve or press them through a potato press.
2. Add the stock, vinegar and oil, stir everything well. Season to taste with salt and pepper.
3. The potato dressing then comes lukewarm over the lamb`s lettuce. Crispy fried bacon cubes on top - a fine, addicting starter is ready!