Moselle-style potato salad

Ingredients for 6 servings:

• 2 ½ kg potatoes, waxy
• 1 pack of bacon (Gelderland belly bacon), 2 strips, approx. 300 g
• 2 onions, less depending on size
• 2 cups of sour cream, approx. 200 g
• 1 bag/s seasoning mix for mixed salad, 2 – 3 tsp
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with sour cream, bacon and onions

Wash the potatoes, place them in a pot of cold, salted water with the skin on, and boil for about 45 minutes in their jacket potatoes. Test them with a fork to see if they are done. While the potatoes are cooking, cut the bacon, rindless, into small cubes. Fry in a pan until crispy. Peel and dice the onions. Let the cooked potatoes cool slightly, then peel and cut into small, bite-sized pieces. Add the diced onions, sour cream, and salad seasoning, and fold in. Now add the rendered bacon with any juices and fold in. Finally, season to taste with salt, pepper, or salad seasoning. Enjoy lukewarm or cold. Serves 4-6.