Inge's potato salad

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 100 g breakfast bacon
• 1 onion(s)
• 4 tbsp meat broth
• 4 tbsp sunflower oil
• 2 tbsp balsamic vinegar, lighter
• Salt and pepper from the mill
• Sugar
• 2 tbsp crème fraîche or sour cream
• 1 tbsp chives, finely chopped
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 5 minutes

Boil whole potatoes with their skins on in salted water, peel them, and chill them. Slice the potatoes. Finely dice the onions and bacon. Fry the bacon in a pan over medium heat. Cut the potatoes into four pieces. Place some of the potato slices in a large bowl as the first layer. Season this layer with salt, pepper, and a little sugar, and sprinkle with a quarter of the onions. Spread 1 tablespoon of oil, a little vinegar, and 1 tablespoon of meat broth on top. Repeat this process four times, stirring gently. Chill the salad for several hours, stirring gently every now and then. Add a little more meat broth, if desired. Add the bacon and fold in. Before serving, carefully fold in the sour cream and herbs so that it doesn’t become mushy.