Saxon hearty potato salad

Ingredients for 3 servings:

• 1 kg potatoes, mainly waxy
• 8 gherkins (Spreewald)
• 1 pack of bacon (double pack), diced
• 1 jar mayonnaise
• 2 tbsp caraway seeds
• Salt
• pepper
• n. B. cucumber juice

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

according to grandpa’s recipe

Boil the potatoes with their skins on until they are half soft and half firm. Rinse immediately and let cool. They will peel more easily afterward. Remove the skins and slice the potatoes (the thickness doesn’t matter – some people like them thicker, others thinner). Place the potato slices in a large bowl. Cut the gherkins into medium-sized cubes and add them to the potatoes. Meanwhile, fry the bacon in a little oil in a hot pan until the cubes turn brown, stirring occasionally. Add to the bowl and then add the mayonnaise. Season with salt, pepper, and caraway seeds to taste. Add the gherkin juice, if desired, and let it rest in the refrigerator overnight (the flavor only develops overnight – the caraway seeds enhance the flavor even more). Season again the next day, just before serving, if desired. Tip: If you don’t like caraway seeds, you can also use ground caraway seeds.