Summary

Ingredients

• 1 ½ kg potato (s), waxy
• 150 g bacon
• 1 tablespoon butter
• 200 ml vegetable stock
• 6 tablespoon apple cider vinegar
• 1 teaspoon honey
• 2 tablespoon mustard
• 100 ml olive oil
• salt and pepper
• 2 onions)
• 2 bunch radishes
• 10 small pickled cucumber (s)
• 1 bunch chives

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Instructions

1. Wash the potatoes, put them in a saucepan and cook for about 20 minutes. Then peel and cut into slices while still warm. Dice the bacon and fry in the butter until crispy. Place in a large bowl with the potatoes.
2. Heat the broth, pour over the potatoes and let it steep for 5 minutes. Mix the vinegar with honey and mustard and gradually beat in the oil. Season with salt and pepper and pour over the potatoes.
3. Cut the onions into small cubes and add to the potatoes. Wash and clean the radishes. Cut into fine slices with the pickles and fold into the salad. Wash and chop the chives. Add to the salad and stir well.
4. Season again to taste before serving.