Ortenau potato salad

Ingredients for 4 servings:

• 1 kg potatoes
• 4 bay leaves, dried
• 2 tsp salt
• 1 onion(s), finely chopped
• 3 tbsp olive oil
• 1 tsp, levelled honey, liquid
• 3 tbsp Balsamic vinegar, white
• 1 ¼ cup(s) water
• ¾ pack of meat broth (beef paste)
• 1 tsp mustard
• 1 tsp, leveled salt
• some pepper
• n. B. Black Forest bacon, smoked, diced
• some chives, for garnishing
• 2 eggs, hard-boiled, for garnish

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

Mother-in-law’s way

Peel the potatoes and cook with the bay leaves and salt for about 20 minutes until al dente. Meanwhile, prepare the dressing: Finely dice the onion and sauté with olive oil and honey over medium heat for 10 minutes until translucent. Be careful not to brown or fry the onions. Deglaze with vinegar and simmer for 1 minute. Add the water, beef paste, and mustard, and mix well. Season with salt and pepper. If using bacon, add little or no additional salt. Simmer for another 10 minutes. Allow the potatoes to cool to lukewarm, then cut into slices about 0.5 cm thick and carefully toss with the dressing and, if desired, with diced smoked Black Forest bacon. Let the salad marinate in a cool place for about 12 hours. Garnish with finely chopped chives and quartered hard-boiled eggs.