Potato Salad With Bacon
|New potatoes||2 Pound|
|Caraway seed||1 Teaspoon|
|Thinly sliced bacon||1⁄4 Pound, thinly sliced|
|Creme fraiche||4 Tablespoon|
|White wine vinegar||5 Tablespoon|
|White pepper||1 Pinch (Generous Pinch)|
|Lamb's quarter||1⁄4 Pound|
|Sunflower oil||2 Tablespoon|
Brush the potatoes under cold running water; cover with water and bring to a boil.
Cook covered 25 to 30 minutes.
Separate the eggs.
Whisk the egg whites.
In a lightly greased pan cook them over very low heat, remove from the heat and allow to cool.
Grill under an electric grill or fry the bacon in a pan on both sides until crisp and dry.
Finely dice the pickles and peeled shallots.
Drain the potatoes, allow to cool somewhat, peel and slice while still warm.
Mix the potatoes with the pickles and shallots.
Crumble the bacon.
Whisk the egg yolks with the creme fraiche, salt, pepper and 3 tablespoons of the vinegar.
Clean the lamb's quarter, thoroughly wash and drain.
Mix the remaining vinegar, oil and mustard; add salt and pepper, and mix with the lamb's quarter.
Arrange the greens around the potato salad.
Sprinkle with chopped egg white.