Northern Italian Potato Salad

For the potato salad, wash the potatoes, boil in salted water, peel and slice. Dice the bacon and fry in a pan over not too high heat until crispy brown.

Remove the fat from the ham and cut it into cubes. Finely chop the gherkins and mix everything thoroughly in a bowl. Pour the hot soup over it and let it sit, covered, for 30 minutes.

Mix the walnut oil with the vinegar and pour over the salad. Season it with salt and pepper. Clean and wash the endive, cut into strips and mix in before serving.

Preparation Tip:

Instead of the endive salad, you can also try arugula for the potato salad.

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