Potato salad à la Tina

Ingredients for 2 servings:

• 350 g potatoes, waxy
• 4 gherkins
• ½ small onion(s), red, diced
• 1 tbsp caraway seeds
• 1 tbsp vegetable stock powder
• 1 handful of chives
• 70 g bacon
• some salt and pepper
• n. B. cucumber juice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and slice them evenly using a slicer. Place them in a pot, cover with water, and bring to a boil. Add the stock and caraway seeds and cook until tender. Meanwhile, fry the bacon without any additional fat. After a few minutes, add the diced onions. Remove the potatoes from the pot with a ladle and place them in a bowl. Then mix in the bacon and onion mixture. Slice the gherkins and add them. Mix with about 2 tablespoons of the potato stock, about 1 tablespoon of the cucumber juice, salt, and pepper, and let stand for about 30 minutes. Sprinkle with chives before serving.