Bavarian hearty potato salad

Ingredients for 4 servings:

• 1 ½ kg potatoes, mainly waxy
• 1 cucumber(s)
• 1 pack of bacon cubes, approx. 200 g
• 2 onions
• n. B. broth
• n. B. vinegar
• n. B. Oil
• n. B. Paprika powder, sweet
• n. B. Pfeffer

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

without mayonnaise

Bring a pot of water to a boil. Meanwhile, peel the potatoes and then add them to the hot water. Pierce them occasionally with a fork; if they slide off the fork, they’re done. While the potatoes are cooking, dice the onions and add them to a pan with the bacon and a little oil. Fry both until crispy, but not too crispy. Peel the cucumber, slice them thinly, and place them in a bowl. Add the fried bacon and onions. Let the potatoes cool slightly, cut them into slices about 1.5 cm thick, and add them to the bowl. Now add a little vinegar and some of the broth to the bowl and stir with a spoon. If the potato salad still looks dry, add more broth. The potato salad should end up a bit mushy, but still with chunks. Season to taste with spices (I always add ground pepper and extra paprika, not salt, as I tend to overdose on broth).