Bacon and potato salad

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3.6 11
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 kg waxy potatoes (e.g. Linda)
  • 2 Onions
  • 100 g streaky smoked bacon
  • 5 TABLESPOONS Rapeseed oil
  • 100 ml Cider vinegar
  • 1⁄2 Tsp Vegetable broth
  • 7-10 Tbsp salt, pepper
  • 2 TEASPOONS medium hot mustard
  • 1 collar Chives

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.