Summary

Ingredients

• 1 kg potato (s), small, waxy ones
• 0.5 ½ cucumber (s)
• 2 tablespoon bacon, finely diced
• 3 tablespoon shallot (s), finely diced
• 200 ml vegetable stock
• 1 tablespoon Dijon mustard
• 5 tablespoon balsamic vinegar
• 6 tablespoon olive oil
• 50 ml pumpkin seed oil
• some butter
• 2 tablespoon chives rolls
• Salt and pepper from the mill
• possibly caraway seeds

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Instructions

1. Wash the potatoes and cook them in salted water, possibly not too soft with caraway seeds. Let the potatoes cool down a little (lukewarm), peel and cut into even thumb-thick slices.
2. Peel the cucumber, cut it in half lengthways and remove the core with a spoon. Cut into thin slices and add to the potatoes.
3. Sweat the bacon cubes in butter in a hot pan, add the shallots and fry with them. Deglaze with balsamic vinegar and add the stock. Let it boil down a little and stir in the mustard. Season to taste with salt and pepper.
4. Put the hot marinade and the olive oil on the potato and cucumber slices, mix carefully and leave to stand for half an hour. Finally refine with Styrian pumpkin seed oil and add chives rolls.
5. Goes well with Wiener Schnitzel.