Warm Irish Potato, Cabbage and Bacon Salad

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.