Potato Salad with Arugula and Bacon

1. potatoes rinse, make, peel, cool a little bit, then cut into slices and put in a suitable bowl. Bacon cut into strips, roast in a frying pan until crisp, remove and drain on paper towels.

Peel and finely dice the onion and sauté in the bacon fat until translucent. Extinguish with juice of one lemon and vinegar and pour hot over potato slices.

Mix liquid whipping cream with mustard, salt and pepper, pour over lettuce and mix everything together well. Rinse arugula, shake dry and spread out on a platter. Drizzle with the oil and arrange the potato salad on top. Rinse and shake dry the chives, cut into fine rolls and spread evenly over the potatoes together with the bacon. Serve while still lukewarm.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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