Instructions
Follow the steps and taste along the way.
Boil the potatoes
Wash the potatoes, place them in a pot with 2 l of cold water and 5 g of salt. Bring to a boil and simmer gently for 18–22 minutes, until a knife tip slides into them easily. Drain and leave to steam-dry briefly.
Blanch the cabbage
Cut the cabbage into strips about 1 cm wide. In a second pot, bring 1.5 l of water and 3 g of salt to a boil, add the cabbage and cook for 2 minutes. Drain and leave to drain thoroughly.
Fry the bacon
Cut the bacon into strips. Fry it in a dry pan over medium heat for 5–7 minutes, stirring occasionally, until the edges are browned and the bacon is slightly crisp. Transfer it to a plate; do not pour out the fat in the pan.
Make the dressing
Whisk the apple cider vinegar, mustard, rapeseed oil, honey, 1 g of salt and black pepper together in a bowl. Cut the spring onion into thin rings and chop the parsley.
Toss the salad and serve
Cut the potatoes in half or into larger pieces. While they are still warm, toss them with the cabbage and dressing in a wide bowl. Add the fried bacon, spring onion and parsley. Taste; the dressing should be pleasantly tangy, and the bacon will add plenty of saltiness. Serve warm.
