🍽️ Classic Potato Bacon Salad with Egg and Apple

Name: Classic Potato Bacon Salad with Egg and Apple
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg firm-cooking potatoes; 2 tsp caraway seeds; 2 hard-boiled eggs; 70 g smoked ham; 1 onion; 1 tart apple; 4 tbsp germ oil; 150 ml meat broth; 1 tbsp mustard; 3 tbsp vinegar; salt; pepper (from the mill); 1 pinch sugar; 2 gherkins; 2 tbsp chive rings; 3 small tomatoes

417 kcal · 30 min · 4 servings

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Ingredients

1 kg firm-cooking potatoes
2 tsp caraway seeds
2 hard-boiled eggs
70 g smoked ham
1 onion
1 tart apple
4 tbsp germ oil
150 ml meat broth
1 tbsp mustard
3 tbsp vinegar
salt
pepper (from the mill)
1 pinch sugar
2 gherkins
2 tbsp chive rings
3 small tomatoes

Instructions

1. Wash the potatoes thoroughly.
2. Place the potatoes with the cumin in boiling water.
3. Cook the potatoes for about 25 minutes until tender.
4. Drain the water and rinse the potatoes with cold water to cool them down quickly.
5. Peel the cooled potatoes.
6. Slice the potatoes into thin rounds.
7. Peel the onion.
8. Dice the onion into small cubes.
9. Wash the apple.
10. Cut the apple into quarters.
11. Remove the core from the apple quarters.
12. Dice the apple flesh into small cubes.
13. Cut the bacon into small cubes.
14. Heat 1 tablespoon of oil in a pan.
15. Fry the bacon in the hot oil until crispy.
16. Heat the broth in a pot.
17. Stir the diced onion into the hot broth.
18. Add the mustard to the broth.
19. Pour the vinegar into the broth.
20. Season the broth with a little salt.
21. Season the broth with plenty of black pepper.
22. Add the sugar to the broth.
23. Cut the cucumbers into small pieces.
24. Pour the seasoned broth over the potato slices.
25. Add the crispy bacon to the potatoes.
26. Add the chopped cucumbers to the potatoes.
27. Add the remaining oil to the mixture.
28. Gently fold all ingredients into the potatoes to combine them.
29. Finally, adjust the seasoning of the salad to taste.
30. Cover the salad and let it rest to allow the flavors to develop.
31. Boil the eggs until hard-boiled.
32. Peel the boiled eggs.
33. Cut the eggs into quarters.
34. Wash the tomatoes.
35. Cut the tomatoes into wedges.
36. Garnish the finished salad with the eggs and tomato wedges.
37. Sprinkle chopped chives over the salad.
38. Serve the salad lukewarm.

Nutrition per serving

kcal: 417
Protein: 14 g · Fett/Fat: 17 g · Carbs: 50 g