Summary

Ingredients

• 500 g potato (s), waxy
• 50 g bacon
• 1 small onion (s)
• 1 cucumber (s)
• 150 ml vegetable stock or 1 stock cube
• 3 tablespoon vinegar (white wine vinegar)
• 4 tablespoon oil
• 1 tablespoon parsley, finely chopped
• 1 pinch (s) sugar
• salt and pepper

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Instructions

1. Boil the potatoes until soft, let them evaporate briefly and then peel them off immediately. Cut into small slices. Finely dice the bacon and onions, sauté lightly in a pan and add to the sliced potatoes.
2. Heat the broth or heat 150 ml water with a vegetable stock cube. Mix in the vinegar, salt and pepper, season to taste and pour over the potatoes. To let go.
3. Roughly peel the cucumber, cut in half, remove the seeds with a small spoon (this way the cucumber does not water the potato salad) and cut finely. Crescent-shaped cucumber slices are created. Mix with the potato salad. Add the oil and mix well again, season to taste. Let it infuse again.