Jacket potatoes with bacon and cucumber salad

Ingredients for 4 servings:

• 1.2 kg potato(s), waxy
• some salt and pepper
• 2 tsp caraway seeds
• 2 bay leaves
• 2 onions
• 150 g bacon, streaky
• 4 stalks of flat-leaf parsley
• 1 large cucumber(s)
• some sugar
• 1 shallot(s)
• 4 sprigs of dill
• 200 g sour cream
• 2 tsp white wine vinegar
• 2 tbsp olive oil
• 80 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and place them in a pot with salt, caraway seeds, and bay leaves. Cover with water, bring to a boil, and simmer covered over medium heat for 20 minutes. Peel and finely dice the onions. Finely dice the bacon. Chop the parsley leaves. Peel the cucumber and finely slice or grate it. Mix the cucumbers with salt and a pinch of sugar and let stand for 10 minutes. Peel and finely dice the shallot. Chop the dill. Mix the sour cream with the shallots, vinegar, 1 tbsp oil, salt, pepper, and a pinch of sugar until smooth. Drain the cucumber water. Mix the cucumbers with the dressing and dill. Heat 1 tbsp oil in a pan. Fry the onions and bacon over medium heat for 5 minutes. Add the butter and melt. Stir in the parsley and season with pepper. Drain the potatoes, let them cool, and peel. Serve the potatoes with bacon and cucumber salad.