Feiersténgszalot (dandelion salad)

Instructions

1. Wash the dandelion leaves thoroughly in cold water, drain them and place them in a large salad bowl.
2. Slice the lukewarm potatoes into rounds and cut the hard-boiled eggs into quarters, then arrange them over the leaves.
3. Fry the bacon bits in a dry pan over medium heat for 4 minutes, until crispy.
4. Add the sunflower oil and chopped onion to the pan and cook for 2 minutes without burning them.
5. Off the heat, stir in the vinegar and mustard, then add a pinch of salt, pepper and the sugar if you like it sweeter.
6. Pour the still-warm dressing over the salad, toss gently and serve right away, while the bacon and leaves are still warm.