Warm potato salad with bacon and onions

Ingredients for 4 servings:

• 1 kg potatoes
• 2 m.-sized onion(s)
• 200 g bacon, streaky
• n. B. Vinegar (e.g. apple or white wine vinegar)
• some cream or coffee cream or condensed milk
• Salt
• Sugar
• some oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Home cooking – delicious with fried fish

Wash, peel, and slice the potatoes. Boil in heavily salted water for about 15 minutes until tender. While the potatoes are cooking, peel and dice the onions. Dice the bacon as well. Fry the bacon and onions in a little oil until translucent—the diced onions can brown slightly. Drain the potatoes and let them steam briefly. Pour the onion-bacon mixture over the potatoes. Add vinegar and cream (or coffee cream or condensed milk—saves calories). Add just a few tablespoons to start with. Stir well. The salad should be creamy and soft, with the potatoes breaking up a little. Add more cream to taste and season with vinegar, sugar, salt, and pepper if desired. The salad should be creamy and soft (the potatoes will break down a little) and taste tangy, sweet and sour, but not too bland. I remember this recipe from my mother as a child, and my children love it too. We serve it with fried fish or fish sticks and remoulade. It’s quick and delicious. It’s home-style cooking. Tip: Vegetarians can leave out the bacon; the salad tastes delicious without it.