John Myers
Ingredients for 5 servings:
- 1 kg potatoes
- 250 g bacon, or lean bacon
- 4 onions
- 2 cucumbers
- salt and pepper
- pepper
- Vinegar (white wine)
- oil
- 300 ml water
- 2 tbsp vegetable broth, instant
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
with bacon and onions, without mayonnaise
Boil the potatoes with their skins on, then peel and slice them while they are still warm. Cut the bacon into small cubes and fry. Add the thinly sliced onions and fry until the onions are golden yellow and the bacon is crispy. Add 300 ml of water to the hot pan. Add the stock and vinegar. The stock should be strong-tasting, as the potatoes absorb a lot of liquid. Pour the hot stock over the potatoes and let it sit. When everything has cooled down, season again with pepper and salt. Just before the salad is ready to serve, dice the cucumbers and add them. This will keep the cucumbers crunchy. If they sit for longer, the cucumbers will lose too much water. It tastes good, but it’s tastier with crunchy cucumbers.
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