Make and peel the potatoes.
Remove the skin from the tomatoes, remove the seeds and cut into cubes.
Peel the cucumber, cut in half and scoop out the seeds with a spoon.
Chop the parsley and chives.
Cut the potatoes into small slices.
Cut the maties into diagonal slices.
Cut the bacon into strips and roast in a frying pan until crispy.
Mix the potatoes with the lukewarm clear soup and dress with vinegar and oil, salt and pepper as a leaf salad.
Cut the cucumber into slices and mix with the potatoes. Cut the spring onions into small slices and add them.
Mix the matie pieces into the lettuce and then add the tomatoes, parsley and chives.
Season the salad repeatedly.
Arrange the dandelion leaves decoratively on the plates and drizzle with a little bit of vinegar and oil.
Arrange the matie salad in the center and sprinkle with the bacon strips.
Garnish with enough plucked chervil.
Our tip: Use a deliciously spicy bacon for a delicious touch!