Endive Salad with Potatoes

⏱ 40 min · 🍽️ 4 Servings · 🧂 12 Ingredients

Ingredients

  • 500 g waxy potatoes
  • 1 piece endive (about 500 g)
  • 100 g streaky smoked bacon
  • 1 piece onion
  • 150 ml meat stock
  • 3 tbsp white wine vinegar
  • 1 tsp medium-hot mustard
  • 1 pinch sugar
  • 1 tsp salt
  • pepper to taste
  • 3 tbsp rapeseed oil
  • 2 tbsp snipped chives

Instructions

  1. Wash the potatoes and boil them in their skins in salted water until tender.
  2. Trim the endive, wash the leaves thoroughly and cut them into fine strips. Put the strips into cold water so that the bitter notes mellow.
  3. Drain the leaves well, spin them dry and tip them into a large bowl.
  4. Finely dice the smoked bacon, then peel and finely chop the onion. Render the bacon in a pan without extra fat, add the onion and sweat until translucent.
  5. Pour in the meat stock and the white wine vinegar, stir in the mustard, sugar, salt and pepper and bring the dressing to the boil once.
  6. Peel the still-warm potatoes, cut them into slices and add them to the salad in the bowl.
  7. Pour the hot dressing over the top, fold in the rapeseed oil and mix everything carefully. Scatter with the snipped chives and serve straight away.
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Endive Salad with Potatoes – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandrheinland-pfalzsalatklassiker

Endive Salad with Potatoes

A German classic from Rhineland-Palatinate: in the Palatinate, finely shredded endive is served with a warm bacon dressing and lukewarm potato slices. The gentle bitterness of the endive, the robust bacon and the mild acidity of stock and vinegar make a hearty salad that tastes best lukewarm. Serves 4.

⏱

Cook time

40 min

🍽️

Servings

4

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

340 kcal

Calories

8 g

Protein

22 g

Fat

25 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.35 · ~€0.60/serving
  • 🛒

Instructions

  1. 1

    Wash the potatoes and boil them in their skins in salted water until tender.

  2. 2

    Trim the endive, wash the leaves thoroughly and cut them into fine strips. Put the strips into cold water so that the bitter notes mellow.

  3. 3

    Drain the leaves well, spin them dry and tip them into a large bowl.

  4. 4

    Finely dice the smoked bacon, then peel and finely chop the onion. Render the bacon in a pan without extra fat, add the onion and sweat until translucent.

  5. 5

    Pour in the meat stock and the white wine vinegar, stir in the mustard, sugar, salt and pepper and bring the dressing to the boil once.

  6. 6

    Peel the still-warm potatoes, cut them into slices and add them to the salad in the bowl.

  7. 7

    Pour the hot dressing over the top, fold in the rapeseed oil and mix everything carefully. Scatter with the snipped chives and serve straight away.

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