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🍽️ Classic potato salad with crispy bacon, quail eggs, and zesty mustard dressing

520 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 12 quail eggs
• 4 spring onions
• 150 g smoked belly bacon (sliced)
• 4 tbsp vegetable oil
• 1 tbsp yellow mustard seeds
• 1 tsp brown mustard seeds
• 250 ml vegetable broth
• 75 ml white wine vinegar
• pepper (from the mill)
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Boil water in a large pot and add plenty of salt.
2. 2. Add the potatoes to the boiling water and cook them for 25 minutes until tender but firm.
3. 3. Drain the water and let the potatoes steam dry in the pot.
4. 4. Cut the cooled potatoes into bite-sized cubes.
5. 5. Boil the quail eggs in a separate pot of water for 6 minutes.
6. 6. Remove the eggs and immediately shock them in cold water to make peeling easier.
7. 7. Carefully peel the quail eggs and set them aside.
8. 8. Wash the spring onions thoroughly and shake them dry.
9. 9. Cut the white parts of the spring onions into small cubes.
10. 10. Cut the green parts of the spring onions into thin rings.
11. 11. Cut the bacon into thin strips.
12. 12. Heat 1 tablespoon of oil in a pan and fry the bacon until crispy.
13. 13. Add the white onion cubes and mustard seeds to the pan.
14. 14. Sauté the vegetables briefly until fragrant.
15. 15. Deglaze the mixture with the broth and vinegar.
16. 16. Let the sauce simmer for 10 minutes over medium heat.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Remove the pan from the heat and let the marinade cool down completely.
19. 19. Mix the potato cubes with the cooled marinade.
20. 20. Let the salad sit for 15 minutes so the potatoes absorb the flavors.
21. 21. Add the peeled quail eggs, the remaining oil, and the chopped parsley to the salad.
22. 22. Gently fold everything together without crushing the potatoes.
23. 23. Plate the potato salad and serve.

Nutrition per serving

• kcal: 520
• Protein: 11 g · Fett/Fat: 37 g · Carbs: 34 g