Summer salad with egg and pancetta

Name: summer salad with egg and pancetta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 kg baby potatoes; 4 medium sized egg; 80 g pancetta; 2 Red onion; 20 g fresh flat parsley; 2 el mayonnaise; 3 el mild yogurt; 100 g capers; 240 g black olives in slices; 500 g chilled cut endive

Salad of Italian bacon, baby potatoes, olives, endive and egg.

Ingredients

Kitchen Stuff

1 paper towel

Directions

Halve the potatoes, cut the large ones into quarters. Cook the potatoes together with the eggs in water with salt for 8 minutes.
Drain and spread the potatoes over a bowl. Let the eggs scare under cold running water, peel and cut into parts.
In the meantime, heat a frying pan without oil or butter and fry the pancetta in 4 minutes. Turn halfway.
Remove the bacon from the pan and drain on kitchen paper. Leave the shortening in the pan.
Meanwhile, cut the onions. Fry the onion for 3 minutes in the remaining shortening.
Slice the parsley. Mix with the mayonnaise and yogurt into a dressing. Season with pepper and salt.
Let the capers and olives drain. Mix the potatoes, onion, capers, olives and endives with the dressing in a bowl.
Divide the egg over it and crumble the pancetta above it.