For the Vogerlsalat with potatoes and bacon first hard boil the eggs for 7-10 minutes. Peel the potatoes and boil them in plenty of water for 30 minutes, let them cool and cut them into slices.
Wash the Vogerlsalat and dress it in a bowl with salt, apple cider vinegar and pumpkin seed oil. Squeeze the garlic clove and stir it in. Fry the bacon cubes in a pan and cut the eggs into wedges.
Mix the potatoes, bacon and eggs in a bowl with the salad.
Preparation Tip:
Who has no pumpkin seed oil at home, makes the Vogerlsalat with potatoes and bacon simply with another high-quality oil.
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