Ingredients
- 800 g waxy potatoes
- 1 ts caraway
- 1 red onion
- 60 g bacon
- 150 g pickles
- 175 ml vegetable broth
- 1 tbs grated horseradish
- 2 tbs white wine vinegar
- 2 tbs sunflower oil
- salt, pepper
- 100 g lamb’s lettuce
- 1/2 bunch radishes
- 1 bunch chives
Preparation
1. Thoroughly wash the potatoes and place them in the Softiera insert, sprinkle cumin on top. Pour 200 ml of water into the pot and place the Softiera insert inside it.
2. Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 13 minutes in the soft area.
3. At the end of cooking time, depressurize the pot and remove Secuquick. Let the potatoes cool a little, peel them and then let cool completely.
4. Peel and cut the onion into rings, finely dice the bacon and pickles.
5. Heat the pot on highest level up to the roasting window, switch to low level, and roast the bacon. Add the onion and roast briefly.
6. Add broth and bring to a boil. Transfer everything into a combi bowl. Stir in the pickles, horseradish, vinegar and oil and season with salt and pepper.
7. Cut the potatoes in slices and add to marinade. Cover and marinate at least 30 minutes.
8. Clean the lamb’s lettuce, clean the radishes and cut into thin slices. Mix all ingredients and season to taste. Finely cut the chives, add to the potato salad and serve immediately.
This recipe has been tested and approved by AMC.
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