Potato salad with bacon

Ingredients for 6 servings:

• 2 kg potatoes
• 6 tbsp vinegar (white wine vinegar)
• 18 tbsp oil, neutral
• Salt and pepper from the mill
• 200 ml vegetable stock
• 2 onions, red, peeled and diced
• 200 g bacon, streaky, cut into cubes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

also a recipe from our family

Boil the potatoes with their skins on in plenty of salted water, peel them, and let them cool completely. It’s best to cook the potatoes the day before. Cut them into thin slices; you should always be able to see the knife through the potato; this will ensure the starch is just right. Mix the potato slices with the vinegar, salt, and pepper and let them sit for a while, as the salt and pepper then season better, then add the oil. Mix well again. Put a little oil in a pan, cook the onion until translucent, then deglaze with the stock, bring to a boil, and pour the stock over the potato salad while it’s still warm. Fry the bacon cubes in the pan and let them crisp up, pour them over the salad, mix in, and let the salad marinate well. Add a little more seasoning if necessary; the intensity of the seasoning always depends on the type of potato. Tip: If you don’t want to use the fat from the bacon cubes, take two sheets of kitchen paper, sandwich the bacon cubes between them, place them on a plate, and microwave them at 600 watts for 2 minutes to crisp the bacon. The fat from the bacon will now be absorbed into the kitchen paper.