Warm potato salad with bacon and fennel

Indulge in the delightful flavors of a warm potato salad tossed with crispy bacon and aromatic fennel. Perfect blend of savory and refreshing notes.

Ingredients:

• 910g waxy potatoes
• 4 pieces bacon
• 2 cups thinly sliced cucumbers
• 1 teaspoon fennel seeds
• 1 teaspoon fresh thyme leaves, slightly chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon dry mustard
• 1/4 cup apple cider vinegar
• 1 sugar
• 1/4 teaspoon sea salt (optional)

Instructions:

1. Boil the whole potatoes with the skin intact. Once cooked, drain thoroughly and set aside to cool down.
2. While the potatoes are boiling, fry the bacon slices in a pan, preferably not a non-stick one. Take out the bacon when it's ready, place on a paper towel to drain, and chop into small pieces after it has cooled down.
3. Place the cucumber slices in a large bowl.
4. In the bacon fat, add the fennel, thyme, red pepper, and dry mustard over medium heat. Stir continuously and cook the spices for about a minute until they release their fragrance.
5. Gently pour the vinegar into the pan. Use a whisk to scrape off the browned bits from the bottom of the pan.
6. Include the sugar and whisk until it dissolves and the dressing slightly thickens.
7. Drizzle the warm dressing over the cucumbers to lightly pickle them. Let the cucumbers and dressing marinate while you cut the warm potatoes into slices.
8. Cut the potatoes into slices about 1/4 inch thick. Add them to the bowl with the cucumbers, sprinkle some salt over them (you may skip the salt if your bacon is very salty). Add the reserved bacon pieces and mix the salad delicately.
9. Serve the salad either warm or at room temperature.

Summary:

• Calories: 1267 kcal
• Fat: 44 g
• Protein: 36 g
• Carbs: 184 g
• Potassium: 4483 mg
• Magnesium: 264 mg