Potato Salad with Dried Plums In

– e.g. Sieglinde or – Bamberger amberger Kipferl – (smoked bacon) erspeck) 1 tbsp. tbsp. chervil leaves, plucked off

Cook the washed potatoes in a little salted water for about 20 minutes. Drain, steam and remove the skin. Cut the dried plums into tender strips, pour Armagnac over them, heat a little and marinate for at least 15 minutes. Finely dice the plums and the peeled shallots. Fry the bacon cubes in a frying pan until translucent, then add the shallots and sauté. Cut the still warm (!) potatoes into small slices and add the diced bacon and shallots. Heat the veal stock with salt and pepper and the vinegar, add the oil and pour over the potato slices. Mix everything loosely and finally add the dried plums with their soaking liquid.

Allow to infuse for at least 15 minutes and season again if necessary. Serve sprinkled with freshly plucked chervil leaves.

The slightly sweet and spicy potato salad is a harmonious addition to the honey-glazed suckling pig shoulder (see recipe), but also goes well with smoked pork or possibly ham!

Our tip: Use a deliciously spicy bacon for a delicious touch!

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