Rustic lukewarm potato salad

Ingredients for 4 servings:

• 1 piece(s) of bacon, about 4 cm x 4 cm
• ½ jar gherkins
• 5 eggs
• 8 m.-sized potatoes
• 1 onion(s)
• 1 tbsp flour
• 250 ml milk
• Salt
• pepper
• 2 tbsp sour cream or sour cream
• some cucumber juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

in my grandma’s style

Boil the potatoes in their jackets without salt, then peel and slice. Hard-boil the eggs, peel them, and dice them. Dice the gherkins and mix them with the eggs and potatoes in a bowl. Dice the bacon and fry them in a pan. Remove the bacon before they brown. Peel and dice the onion. Sauté briefly in the rendered bacon fat, but do not let it brown. Now add the flour, pour in the milk, and let it thicken (you may need to add a little more milk until it forms a thick sauce). Season with salt and pepper to taste. Stir into the salad and finish with a little pickle juice from the jar and the sour cream. Serve lukewarm. We always serve it with coarse North Hessian bratwurst and mustard. It also goes well with meatballs or schnitzel. The potato salad is also delicious cold.