Cook the potatoes in a saucepan covered with salted water for 25 minutes.
In the meantime, fry the bacon cubes until light brown. Remove the fat from the ham and dice. Also dice the pickles. Mix the cucumber and ham with the rendered fat and cracklings in a large bowl.
Drain the potatoes and rinse with cold water and immediately peel and cut into thin slices (slices should not fall apart) and place in the bowl. Pour the hot meat stock over them. Cover and let stand for 10 minutes.
In the meantime, mix the oil, vinegar, salt and pepper together for the marinade and pour over the salad.
Wash the lettuce hearts (here you can choose the hearts if you like), drain and cut into fine strips. Carefully fold into the salad and serve immediately. As a side dish, fried or boiled sausage, freshly baked meat loaf, meatballs or cutlets.
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