Styrian potato salad

Ingredients for 4 servings:

• 1 kg potato(s), small, waxy ones
• ½ cucumber(s)
• 2 tbsp bacon, finely diced
• 3 tbsp shallot(s), finely diced
• 200 ml vegetable stock
• 1 tbsp Dijon mustard
• 5 tbsp Balsamic vinegar bianco
• 6 tbsp olive oil
• 50 ml pumpkin seed oil
• some butter
• 2 tbsp chives
• Salt and pepper from the mill
• possibly caraway

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

lukewarm, with cucumber, shallots and bacon

Wash the potatoes and boil in salted water, perhaps with caraway seeds, until slightly tender. Let the potatoes cool slightly (lukewarm), peel, and cut into even, thumb-thick slices. Peel the cucumber, halve lengthwise, and remove the core with a spoon. Cut into thin slices and add to the potatoes. Sauté the bacon cubes in butter in a hot pan, add the shallots, and fry. Deglaze with balsamic bianco vinegar and pour in the stock. Reduce slightly, then stir in the mustard. Season with salt and pepper. Pour the hot marinade and olive oil over the potato and cucumber slices, mix gently, and let stand for half an hour. Finish with Styrian pumpkin seed oil and add chives. Goes well with Wiener Schnitzel.