Warm Raspberry Salad from Palatinate

Summary

Ingredients

• 500 g potato (s), mainly waxy, e.. Quarta
• 125 g smoked bellies
• 250 ml broth
• 2 shallot (s)
• some flour
• vinegar
• oil
• mustard
• mayonnaise
• salt and pepper
• Savory
• thyme
• parsley
• nutmeg

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Instructions

1. Boil the potatoes as jacket potatoes, peel and cut into slices while they are still warm. Finely dice the shallots and mix with the potatoes.
2. Dice the bacon and fry it in a little oil, dust with flour and deglaze with the stock. Season with pepper, salt, thyme, savory and nutmeg. Then stir the vinegar, mustard and mayonnaise into the sauce with a whisk. Season to taste and pour the dressing hot over the potatoes. Mix well and serve garnished with parsley.
3. It is best to eat it warm.