John Myers
Ingredients for 6 servings:
- 1 kg potato(s), waxy
- 100 g bacon (breakfast bacon)
- ½ jar pickles
- 2 tbsp mustard
- some broth, instant
- 1 onion(s)
- salt and pepper
- some oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Boil the potatoes in their skins until soft, then let them cool and peel them, then slice them. Peel the onion and dice it finely. Dice the bacon and chop the gherkins. Fry the bacon and onions, add the gherkins and the gherkin stock, bring everything to the boil, stir in the mustard and stock, add a little water if necessary, and season the stock to taste with salt, pepper and mustard (it needs to be over-seasoned, i.e. nice and salty and sour, as the potatoes are not yet seasoned and will take away a lot of the flavor). Pour the hot stock over the sliced potatoes, stir briefly, then cover and let it marinate, stirring occasionally. The salad tastes best if it can marinate overnight, but then, when it is cold, put it in the fridge.
Facebook Comments