Potatoes-Corn Salad with Ham and Pumpkinseed Oil Dressing

Ingredients

  • Serves 4

Preparation

  1. Boil the potatoes in salted water, peel them, and cut them into slices. Clean, wash, and drain the lamb's lettuce thoroughly. Cut the bacon into strips.
  2. Fry the bacon in oil until crispy, then deglaze with vinegar. Transfer the mixture to a bowl and gradually stir in the pumpkin seed oil. Season the dressing with salt and pepper.
  3. Gently mix the lamb's lettuce and potatoes with the dressing and serve the salad immediately.
  4. Serve the salad portioned on a plate.
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