Salads: Bacon Potato Salad

I had planned a roast pork nut for today and the right side dish should be a bacon potato salad.

First cook the potatoes (waxy, I had Linda) with 1 teaspoon of rosemary in the cooking water as jacket potatoes. Drain and rinse briefly with cold water. In the meantime, peel the cucumber, cut in half and core with a teaspoon. Dice the cucumber and let it steep with 1 teaspoon of salt water.

Make vegetable broth (own production), let cool down a little. Melt the chilli lard in a small pan and leave the bacon in it, finally fry the onions for 1-2 minutes.

Peel and slice the potatoes, drain the cucumbers and squeeze them well. Put both in a bowl with the bacon and onion mixture. Season the broth with vinegar, mustard and sugar and whip it up, pour over the still warm potatoes and mix well with the parsley (in summer I use freshness, now I still had dried ones from my garden).

Let the salad stand for at least 1 hour and then just enjoy. I wish you a good appetite.