Stephanie's potato salad

Ingredients for 8 servings:

• 1 ½ kg jacket potatoes, firm, cooked the day before
• 1 jar gherkins or cornichons (large jar)
• 150 g bacon (belly bacon), streaky
• 1 large onion(s), peeled
• 4 tbsp vegetable oil
• 1 tbsp vinegar
• some salt
• some pepper
• n. B. cucumber juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Quick and easy Saxon potato salad without mayonnaise

Peel the cooked potatoes and slice them. Dice the cucumber, bacon, and onion. Add the cucumber to the potatoes. Fry the bacon until crispy, then drain off any liquid fat. Add the diced onion and sauté until translucent (do not allow to brown). Then add the potatoes. Add the oil, vinegar, and pickle juice to the potatoes. Mix everything well and season with salt and pepper. Refrigerate for about 2-3 hours, but preferably overnight, until ready to serve. Adjust seasoning if desired and add more pickle juice if desired. Ideal as a side dish to a grilled steak or a roasted sausage.