Potato Salad with Lentils and Bacon

Make potatoes in the peel, peel hot and pour the soup. Remove the skin from the cucumber, remove the seeds and slice into thin slices.

Mix the potatoes (which should have absorbed the soup) with the cooked lentils, the slices of cucumber and the finely sliced spring onions. Finely dice the bacon and fry it in a little oil. Extinguish with a dash of sherry vinegar. Fold in a little salt, a lot of pepper and 1 pinch of sugar. Fold into the salad ingredients and bring to the table on the spot.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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