Bacon and potato salad

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly. Cover with skin and cook in boiling water for about 20 minutes. Drain and rinse with cold water. Spit them on a three-pronged potato fork or a cake fork or even on a baking tray.

2. 2

   Let the potatoes cool down.

3. 3

   Cut cold potatoes into approx. 1⁄2 cm thick slices and place in a large bowl.

4. 4

   Peel and finely dice the onions. Cut the rind off the bacon. Dice the bacon finely and fry it crisply in a pan without fat. Add oil to the pan. Add onions and steam for about 2 minutes.

5. 5

   Deglaze with vinegar and 150 ml water and simmer for 1-2 minutes. Stir in stock. Season with salt, pepper and mustard.

6. 6

   Pour hot broth marinade over the potatoes and fold in. Leave to infuse for at least 1 hour.

7. 7

   Wash the chives, shake dry, cut into small rolls and mix into the salad. Season potato salad with salt and pepper again.