Farmer's Potato Salad with Goat Cheese

Prepare the ingredients. This is what you'll have on the plate – prepare the ingredients ahead of time so the work flows smoothly 🥔🥬

Prepare the potatoes. Cut the washed potatoes in half or into quarters. If they are larger, feel free to cut them smaller; the larger they are, the longer they will take to cook

Pan-fry and simmer the potatoes. Pan-fry the potatoes in a pan over high heat with a little oil for about 5 minutes, then cover the pan, reduce the heat and add water. Simmer over medium heat for another approx. 10–15 minutes, until the potatoes are tender.

Cook the eggs. Meanwhile, bring water to a boil in a saucepan. Put the eggs into the boiling water and cook for 7 minutes.

Fry the bacon. Meanwhile, in another pan fry the bacon over medium heat, about 1–2 minutes per side.

Peel and cut the eggs. Place the eggs into cold water (ideally with a few ice cubes), let them cool, then peel and cut into quarters.

Combine the potatoes with lamb's lettuce. Toss the potatoes with the lamb's lettuce. If you have good oil and vinegar at home, use them to season.

Finish the salad. Divide the mixture into bowls, add the eggs and bacon, and tear the goat cheese over the top 🧀🥗

Serve. Serve 🍽️