Potato and bacon salad

Ingredients for 2 servings:

• 500 g waxy potatoes (jacket potatoes or leftover boiled potatoes from the previous day)
• 1 onion(s), red or white, depends on individual taste
• 3 gherkins, sweet flavor
• 100 g bacon, fat
• e.g. salt and pepper
• n. B. sugar

Instructions

Working time approx. 1 hour 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 10 minutes

Slice the potatoes as usual. Finely dice the onion and arrange it over the potato slices. Tip: Red onions are milder than white onions. The type and quantity you use depends on your personal taste. Dice the gherkins finely and arrange them over the potato slices. Season everything with salt and pepper, and then toss well. Note: If you’re using up leftover boiled potatoes from the day before for this salad, you hardly need to add any more salt; you can add more later if necessary. Mix the potatoes with the gherkins, onion, salt, and pepper. Add 1 tablespoon of sugar and mix well again. Cut the bacon into cubes, about 1 cm x 1 cm, and fry over medium heat until the bacon cubes have become considerably smaller and crispy. Skim off the crispy bacon cubes with a slotted spoon and scatter them over the potatoes, then mix well. Pour the hot bacon fat over the potatoes and stir well. Season with salt, pepper, and sugar as desired. Tip: This salad tastes even better when it’s been left to marinate. I prepare this potato salad as described and reheat it the next day in the oven at 30 degrees Celsius. Steaks, juicy fried chops, meatballs, or sausages… this potato and bacon salad goes perfectly with it.