Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g potato (s), waxy
- liter ⅛ meat or vegetable stock, hot
- 4 tablespoon balsamic vinegar, white or wine vinegar
- 4 tablespoon oil
- 1 teaspoon horseradish (cream horseradish)
- 1 onion (s), finely chopped
- 75 g bacon, diced
- 0.5 ½ head lettuce (endive salad) or a cucumber
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, let them cool down a bit, peel them and cut them into slices. Mix the broth with the vinegar and horseradish and pour over the potatoes. Fry the onions and bacon in the oil in a pan, leave to cool and add to the potatoes. Mix everything carefully and season with salt, pepper and sugar.
- Cut the endive salad into strips and fold in just before serving.
- If you`d rather mix cucumber in the salad, you can add it earlier.
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