Potato salad with bacon dressing

Ingredients for 4 servings:

• 800 g potatoes
• some caraway
• 1 onion(s)
• 100 g bacon cubes
• 1 tsp mustard, medium hot or hotter, according to taste
• 6 tbsp rapeseed oil
• 3 tbsp white wine vinegar
• 250 ml beef stock
• some salt and pepper, black, from the mill
• 1 pinch(s) of sugar
• some chives, cut into fine rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

goes well with schnitzel, meatballs, fried fish or asparagus

Wash the potatoes thoroughly and bring to a boil in a pot with some whole caraway seeds and cold water. Then cover and simmer over low heat for about 15 to 20 minutes. Drain, allow to evaporate briefly, and then rinse with cold water. Drain, peel, and slice into a bowl. Peel and finely dice the onion. In a pot, fry the diced onion and bacon until translucent. Then remove from the heat and stir in the mustard, rapeseed oil, white wine vinegar, and beef stock. Season with salt, a few grinds of freshly ground black pepper, and a pinch of sugar. While the dressing is still warm, pour it over the potato slices and sprinkle with the chives.