For the potato salad, fry the slices of pancetta in a pan until crispy and drain on a paper towel.
Now fry the sliced potatoes in the rendered fat until crispy brown. Marinate the Vogerlsalat with dressing of choice (I prefer apple cider vinegar) and arrange with the potatoes.
Drizzle with pumpkin seed oil and garnish with the crispy bacon strips.
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