potato salad

Ingredients for 10 servings:

• 1 ½ kg potatoes suitable for salad
• 150 g bacon, lean
• 150 g onion(s), diced
• 2 egg yolks
• ¼ liter broth
• 60 g oil
• 80 g wine vinegar
• 1 bunch of chives
• salt and pepper
• 1 cucumber(s)
• 3 bunch radishes

Instructions

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

Frankfurt style

Wash and boil the potatoes, drain, and peel while still hot. Thinly slice the lukewarm potatoes. Brown the bacon cubes and pour any rendered fat over the potato slices. Sprinkle with the diced onions. Mix the egg yolk with 3 tablespoons of broth. Heat the remaining broth, whisk with oil, vinegar, salt, and pepper. Mix with the salad ingredients and stir in the egg yolks. Peel the “Frankfurter” cucumber, halve lengthwise, and scoop out the seeds with a tablespoon. Thinly slice the cucumber halves. Wash the radishes, trim the roots, and slice them. Toss them into the potato salad and sprinkle with chives.