Potato Salad Variations

Bacon version:

Make firm boiling potatoes, preferably the same size, in their skins with salt and a touch of caraway. Quench, peel, cut into slices and prepare lukewarm – so the Erdapfel clear soup and flavors better absorbed. Basically, all leaf lettuce should soak for 20 min. Next, always add a little bit of clear soup or oil. Quantities depend on gusto and number of visitors. For the mayonnaise, for example, simply double the ingredients.

For the bacon and potato salad, sauté bacon and finely chopped shallots. Add some clear soup and simmer for two to three minutes. Then add to the potatoes form and season with salt, pepper, white wine vinegar and parsley.

“Mayo version”:

Stir the egg yolks until creamy, add olive oil little by little and keep stirring. Now add mustard, lemon and yogurt and season with pepper & salt. Mix the homemade mayo with potato slices and cucumbers.

“Vegetable Version”:

Mix all ingredients with potato slices, season with salt and season with pepper.

“Saffron version”:

Melt saffron in clear soup. Add potato slices and season with chili and salt. Add arugula, tomato pulp and celery on top and top with olive oil.

“Chervil Version”:

My favorite version: lightly peppery and spicy chervil with potatoes and clear soup, plus ground pepper.

Tip: The pulp of young, small

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