For 8 persons
Ingredients: 1.5 kg waxy potatoes, 150 g lamb's lettuce, 125 g bacon, 2 firm pears, 2 onions, 450 ml vegetable stock, 8 tbsp olive oil, 8 tbsp white wine vinegar, 2 tbsp sage, 1 tbsp oil, salt, pepper, sugar
While you cook the potatoes with peel for at least 20 minutes in boiling salted water, you can cut the onions into fine cubes. Before adding the vegetable stock, steam the onions in 2 tablespoons of hot olive oil for about 3 minutes. Season with white wine vinegar, salt, pepper and a pinch of sugar and boil up the vinegar marinade. The potatoes can be mixed with the vinegar marinade after they have been drained, peeled while still warm and cut into coarse cubes and should now steep for an hour. During the one-hour wait, the bacon can be fried crispy, ideally in slices, in a hot pan and 1 tablespoon olive oil. Then let it drip off on kitchen paper. The two firm pears should first be quartered, seeded and cut into pieces. Then mix the pear pieces with 2 tablespoons of coarsely chopped sage leaves and fry in bacon fat for about 3 minutes. Finally, the potatoes are mixed with the sage pears and only shortly before serving is the lamb's lettuce mixed in and the bacon broken into coarse pieces and spread over the salad.
Our wine recommendation
An original white wine goes well with an original potato salad. The Delaire Graff The View Chenin Blanc 2017, specially produced for CAPREO, is the ideal choice. The Vrede en Lust White Mischief 2018 and the Glen Carlou Chardonnay 2018 with their fruity and elegant bouquet also provide a particularly beautiful taste experience with food.