Potato and Rosemary Salad À La Cunz

Summary

Ingredients

• 4 sprigs rosemary, fresher
• 500 g jacket potato (s), small, firm-boilin ones
• 1 small pointed pepper, red
• 1 small pointed pepper, orange
• 1 chilli pepper (s), fresh
• 125 g butter
• Sea salt, fine
• Black pepper from the mill
• 2 teaspoons honey (wild blossom honey)
• 8 egg (s), hard-boiled
• 8 m. Gherkin (s), finely chopped
• 100 ml cucumber liquid
• 250 g bacon (pork belly)
• 250 g mayonnaise
• 2 egg yolks, raw, very fresh
• 1 bunch chives, finely chopped
• 1 large carrot (s)
• 1 small onion (s), finely chopped
• 2 spring onion (s), finely chopped
• 1 lemon (s) (organic), the zest it
• 1 teaspoon mustard, medium hot
• 10 olives, pitted, quartered
• 2 tomato (s), dried, finely chopped
• Olive oil, virgin

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Instructions

1. Boil the potatoes in water salted with sea salt and a sprig of rosemary. Then quench in ice water and peel. Put the peeled potatoes uncut (without the rosemary sprig) in the refrigerator and let them cool for about 4 hours.
2. Cut the carrot, pork belly, bell pepper and chilli into fine strips. Sweat the carrot strips in a large non-stick pan with a little extra virgin olive oil over medium heat.
3. After about 3 - 5 minutes, add the paprika, chilli and 250 g bacon strips to the pan and toss them for 3 - 5 minutes. Then remove from the hob, add a small bowl of lemon zest and drizzle with 2 teaspoons of wild flower honey. Let it steep for a few minutes.
4. Melt 125 g butter in a small saucepan over low heat and add 3 sprigs of rosemary. Under no circumstances should the butter boil or turn brown. This process takes about 5 minutes.
5. Meanwhile, mash the rosemary with a wooden spoon so that the essential oils go into the butter. Then remove the twigs completely from the butter (preferably through a sieve).
6. Whisk 250 g mayonnaise, 2 raw egg yolks, a small, finely chopped onion, 8 finely chopped pickles, 10 pitted olives, 1 teaspoon medium hot mustard, 2 finely chopped dried tomatoes, the melted rosemary butter and 100 ml pickle water together in a bowl.
7. Stir in the carrots, pork belly, paprika, chilli, the 500 g sliced boiled potatoes and the 8 sliced hard-boiled eggs. Let it steep in the refrigerator for about 8 hours (overnight).
8. Just before serving, carefully fold in the bunch of finely chopped chives and the 2 sticks of finely chopped spring onions and season with sea salt and freshly ground black pepper.