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🍽️ Hearty potato salad with tomatoes and bacon

393 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking, small potatoes
• salt
• 200 g cherry tomatoes
• 1 bunch arugula
• 120 g breakfast bacon (sliced)
• 2 tbsp vegetable oil
• 125 ml meat broth
• 4 tbsp white wine vinegar
• 1 tsp hot mustard
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for 25 minutes until they are tender but still firm.
4. 4. Rinse the tomatoes under running water.
5. 5. Cut the tomatoes in half.
6. 6. Rinse the arugula under running water.
7. 7. Remove any damaged or wilted leaves from the arugula.
8. 8. Dry the arugula carefully with a kitchen towel or a salad spinner.
9. 9. Cut the bacon into thin strips.
10. 10. Heat 2 tablespoons of oil in a pan.
11. 11. Fry the bacon strips in the hot pan until crispy.
12. 12. Heat the broth in a small pot.
13. 13. Stir the vinegar into the warm broth.
14. 14. Stir the mustard into the broth.
15. 15. Drain the cooking water from the potatoes.
16. 16. Let the potatoes steam for a moment to let the moisture escape.
17. 17. Mix the potatoes with the warm dressing.
18. 18. Let the potato salad sit for about 30 minutes.
19. 19. Fold the fried bacon into the salad.
20. 20. Fold the tomato halves into the salad.
21. 21. Fold the arugula into the salad.
22. 22. Season the salad to taste with salt and pepper.
23. 23. Arrange the salad in a serving bowl.
24. 24. Garnish the salad with edible flower petals.
25. 25. Serve the salad.

Nutrition per serving

• kcal: 393
• Protein: 8 g · Fett/Fat: 25 g · Carbs: 33 g