Potato salad for lazy people

Ingredients for 2 servings:

• 500 g potatoes, raw, mainly waxy
• 75 g bacon, e.g., smoked ham, pork belly, Black Forest bacon, diced
• 1 m.-sized onion(s)
• salt and pepper
• Nutmeg, freshly grated
• 60 ml broth (about half a small cup, no more)
• 2 tbsp vinegar
• 4 tbsp sunflower oil or 3 tbsp mayonnaise
• some parsley for sprinkling

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

a simple and quick preparation method

This basic recipe doesn’t describe a completely new potato salad, but rather a much simpler preparation method. It can be used to make almost any potato salad. First, add a little sunflower oil and diced onion to a lidded pot. Salt the onion and heat the stovetop. Sauté the diced onion, stirring occasionally, until lightly golden. Add the diced bacon and cook briefly. Meanwhile, peel the potatoes and cut them into 2 mm thick slices. To ensure all the potatoes cook at the same time, the slices must be evenly thick. Add them to the pot, season with salt and pepper. Pour in half a cup of broth. Cover and simmer over very low heat. Depending on the type of potato, check after 15 minutes to see if they are cooked. The liquid should be almost absorbed. So don’t use too much broth and add more if needed. Season the potatoes with vinegar and a little nutmeg and let them cool slightly. Add the sunflower oil and parsley and fold everything in. The salad can be eaten lukewarm after one hour, or only when it has cooled completely. If using mayonnaise, the salad should be cold before adding it.