Creamy potato salad

Ingredients for 3 servings:

• 400 g potatoes
• 2 tbsp salad cream (Miracel Whip)
• 1 tsp mustard
• 30 g bacon
• 1 onion(s)
• 2 tbsp Balsamic vinegar, white
• 8 gherkins

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

spicy-hearty

There are certainly countless potato salad recipes, but none quite matched my vision. So, this is what I came up with: Wash the potatoes and cook them in a pan as usual. While the potatoes are cooling, dice the gherkins, bacon, and onion. Fry the bacon in a pan without oil until crispy, then set it aside in a bowl. Try to remove the bacon from the pan so that the oil stays in the pan. Then fry the onion until translucent. If there isn’t enough oil, you can add a little more neutral oil, such as sunflower oil. The onions shouldn’t burn. When the onions are cooked through, deglaze them with the balsamic vinegar and reduce it slightly. In a salad bowl, mix the Miracle Whip with the mustard. Peel the potatoes, cut them into pieces or slices, and add them to the bowl. Add the onions, gherkins, and bacon, and mix everything together. I think that’s flavorful enough. If you like, you can season the salad with parsley, salt, and pepper.