Potato Salad with Oil and Vinegar

I put a large saucepan on the stove with the washed potatoes and fill the saucepan just enough with water that one or two potatoes look beyond it and put the lid on it. Turn the plate on to small and let the potatoes soak. Every now and then I prick a potato with a fork and check whether it is cooked or not. When I have the feeling that they are done I pour them into a sieve and then pour them back into the pot and let cold water run up to the top of the pot to pour it off after half a minute. I put the pot with the spring men outside to cool down (about an hour and a half and then peel off the skin from the spring men, in a large bowl I let them cool completely overnight.

I wash the three medium-sized onions peel and halve them lengthways. With a sharp knife I cut the halves lengthways into fine strips, cut 2-3 times across and then cut everything into small cubes I repeat until all 3 onions are cut into cubes. In a pot with a lid on it, I keep the diced onions in the refrigerator until the next day.

I take a large bowl and the pot with the source men. With a sharp kitchen knife I cut the Quell men into even slices (about 1/2 cm. Thick) so that they stay nice and whole and round. In between, I sprinkle the Quell men with a little salt. When I've cut them all I put the bowl aside.

I put a large pan on the plate turn it on and add some ramafine to the pan. Then the two packets of 200 gr. Bacon come into the pan and are seared so lightly. Then I put the onion cubes in and let everything turn a really nice golden brown. When everything is nicely roasted, I add a quarter liter of vegetable stock and the vinegar, stir everything carefully and let it boil again before I put everything over the cut Quell men slices where I poured a good sip of oil over them. Mix everything carefully and taste everything again. I transfer the whole thing into a clean bowl before I serve the potato salad. I wish everyone a good appetite !!