GERMAN VINEGAR SALAD DRESSING RECIPES

Steps:

• In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl. 
• In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain. 
• Stir in green onions and gradually pour mixture over potatoes.
• Toss to combine and serve warm. 

Steps:

• Cook the eggs in a pan of simmering water for 7-8 minutes. Drain, then run under cold water, peel and halve. Set aside. Cook the bacon in a pan over a medium heat until crispy, then set aside on kitchen paper.
• For the cashew cream, drain the soaked cashews and put in a blender with 100ml cold water. Whizz until smooth and the consistency of softly whipped cream. Add a splash more water if too thick.
• Put all the dressing ingredients except the oil in a bowl, then slowly whisk in the oil. If the dressing gets too thick, add a splash of water.
• For the salad, put the kale in a bowl, drizzle with a little oil and a pinch of salt, then scrunch well with clean hands. Set aside for 10 minutes.
• Arrange all the salad ingredients on a platter and drizzle well with the dressing. Serve immediately with any remaining dressing on the side.