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Potato salad with bacon
Spicy salad of potato, bacon and cress.
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Ingredients
Directions
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Clean the potatoes, cut into equal pieces and boil 15 minutes in water with salt.
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In the meantime, heat a frying pan without oil or butter and fry the bacon in 5 minutes until crispy. Turn halfway.
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Remove from the pan and drain on kitchen paper. Cut the basil and the chives as finely as possible.
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Cut half of the capers finely and mix with herbs, shallot, mustard, vinegar and oil into a dressing. Season with pepper and salt.
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Drain the potatoes, let evaporate for 3 minutes. Scoop the dressing with the rest of the capers through it.
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Crumble the bacon over it and sprinkle with the cress.
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Nutrition
445Calories
Sodium0% DV1.270mg
Fat32% DV21g
Protein20% DV10g
Carbs17% DV50g
Fiber24% DV6g
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