Potato Salad with Daisies

Rinse the potatoes and cook for 15 to 18 minutes until just tender. Rinse briefly, cool a little and peel. Heat the clear soup with vinegar,

cut the potatoes into thin slices, turn them once to the other side and let them stand for 20 minutes. Season with a little salt (the clear soup is already salty) and pepper. Cut the bacon into small cubes. Peel and chop the onion.

chop. Heat the oil, fry the bacon and onion cubes until golden brown, then add to the potatoes.

Rinse the daisy rosettes with buds and the sorrel leaves thoroughly and discard. Cut sorrel into strips. Fold into the leaf salad with the whole daisy rosettes and leave for 1 hour.

At the end, stir in the washed radishes cut into narrow slices. Serve with your choice of egg dish, smoked fish or sour meat.

Our tip: Use bacon with a fine, smoky note!

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