Barbara's potato and cucumber salad

Ingredients for 2 servings:

• 500 g potato(s), waxy
• 50 g bacon
• 1 small onion(s)
• 1 cucumber(s)
• 150 ml vegetable stock or 1 stock cube
• 3 tbsp vinegar (white wine vinegar)
• 4 tbsp oil
• 1 tbsp parsley, finely chopped
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

quick and easy

Boil the potatoes until soft, let them evaporate briefly, and then peel them immediately. Cut them into small slices. Finely dice the bacon and onions, sauté them lightly in a pan, and add them to the sliced ​​potatoes. Heat the stock or heat 150 ml of water with a vegetable stock cube. Mix in the vinegar, salt, and pepper, season to taste, and pour over the potatoes. Let it sit. Roughly peel the cucumber, halve it, remove the seeds with a small spoon (this prevents the cucumber from watering down the potato salad), and finely slice it. This will create half-moon-shaped cucumber slices. Mix them into the potato salad. Add the oil, mix well again, and season to taste. Let it sit again.