Instructions

1. 1

   Wash the potatoes and cook them in their skins in salted water; add the eggs to the pan halfway through and hard-boil them alongside.

2. 2

   Drain the potatoes and the eggs, rinse the eggs in cold water and peel them. Peel the potatoes while still warm and cut them into slices.

3. 3

   For the salad, use only young dandelion leaves picked before flowering, and do not gather them at the edges of paths and fields. Sort the leaves, wash them thoroughly, spin them dry and tear them into bite-sized pieces.

4. 4

   Finely dice the smoked bacon and render it crisp in a pan without extra fat. Add the finely diced onion and sweat it until translucent.

5. 5

   Deglaze with the white wine vinegar, pour in the beef stock, stir in the mustard and the sugar and bring the dressing to the boil once.

6. 6

   Toss the dandelion leaves loosely with the warm potato slices in a bowl and pour the hot bacon dressing over them.

7. 7

   Mix in the rapeseed oil, season with salt and pepper and top the salad with the quartered eggs. Serve lukewarm straight away.