Potato salad with bacon

Ingredients for 6 servings:

• 2 kg potato(s), waxy
• 2 onions
• 130 g bacon, streaky
• 200 ml white wine vinegar
• 200 ml beef broth
• 8 tbsp olive oil or sunflower oil
• 1 jar of pickled gherkins, e.g. Knax, including broth
• 1 tbsp mustard, hot, to taste
• Salt and pepper from the mill

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 55 minutes

Original recipe slightly modified

Boil the potatoes with their skins on in plenty of salted water. Peel them, let them cool slightly, and then slice them thinly. You should always be able to see the knife through the potato slices; this means they have the right starch. Finely dice the onions. Add a little oil to a pan and let the onions cook until translucent, then deglaze with the stock and bring to a boil. Pour the stock over the potatoes while it’s still warm. Strain the cucumber juices and mix with the vinegar and mustard. Mix the potato slices with the vinegar mixture, salt, and pepper and let it sit for a while, as salt and pepper add more seasoning. Then add the remaining oil and mix well again. Dice the bacon and fry it in the pan until crispy. Dice the cucumbers, add it to the salad with the bacon, and mix in. Let the salad marinate for a while and add more seasoning if desired; the intensity of the seasoning always depends on the type of potato.