Potato salad like from a star chef

Ingredients for 3 servings:

• 800 g potatoes, waxy
• 250 ml meat broth
• 80 g bacon, streaky
• 1 tsp mustard, hot
• 1 m.-large shallot(s), finely chopped
• some salt, coarse from the mill
• some black pepper, freshly ground
• 1 tbsp Melfor vinegar
• 2 tbsp rapeseed oil

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

authentic Saarland style with bacon and onions “Four-Stars Edition”

Boil the potatoes in their skins for about 25 minutes. Drain and rinse with cold water at least twice, then set aside for about 1 hour. Peel the potatoes while they are still lukewarm, cut into thin slices, and season lightly with salt and pepper. Bring the meat stock to a boil and whisk in the mustard, 1 tablespoon of rapeseed oil, and the vinegar. Pour the hot marinade over the potatoes. Fry the finely diced bacon in a pan with 1 tablespoon of rapeseed oil until golden yellow. Do not let it brown. Add the finely diced shallot to the bacon for the last 2 minutes and sauté until translucent. Do not let it brown. Add the bacon and onions to the potatoes, mix well, and season with salt and pepper. The potato salad should marinate for about 2 hours, stirring occasionally. Ideally, the marinade will be completely absorbed by the potatoes after this time. This will make it truly moist and delicious. Just like one of our five-star chefs in Saarland, with a total of nine stars. We’re really proud of that. If the potatoes are a bit floury, I recommend adding more marinade.