Summary

Ingredients

• 1 kg jacket potato (s), waxy
• 150 g bacon, diced or streaky bacon
• 2 large onions, diced
• 1 tablespoon tomato paste
• 1 tablespoon sugar
• 3 tablespoon vegetable oil, (rapeseed / sunflower)
• 200 ml vegetable stock or vegetable stock
• 3 teaspoons mustard, medium hot
• 3 tablespoon vinegar
• 3 tablespoon cucumber liquid
• 1 pickle (s), diced
• 1 hard-boiled egg (s), diced
• 0.5 ½ bunch parsley, smooth with stems, finely chopped
• Salt and pepper, freshly ground
• salt, for the cooking water

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Instructions

1. Boil the potatoes in plenty of (strongly) salted water until they are firm to the bite (normally approx. 20 minutes). Then drain, quench and let cool. As soon as the potatoes can be handled without pain, peel and cut into thin slices and set aside.
2. Heat a coated pan with the oil and let the bacon or bacon leave for 2 to 3 minutes. Then add the onion, sugar and tomato paste and continue frying over medium heat until the onions are nice and translucent, but not yet brown. Deglaze briefly with vinegar and cucumber water and then add the stock or the stock. Add mustard and cucumber cubes and bring the dressing to the boil briefly while stirring. Let cool down a bit and then pour over the cut jacket potatoes and mix well.
3. Finally fold in the chopped parsley and the diced egg. Many just use the leaves of parsley. I also take the stems, as they have more aroma than the leaves and give the whole thing a real bite.
4. Let the salad steep for at least an hour and stir occasionally.
5. Finish with salt and pepper from the mill to taste. Depending on the saltiness of the broth / stock and bacon / bacon, first be careful with the salt. The salad tolerates a lot of pepper (of course, depending on personal taste). If the potatoes have soaked up too much of the dressing, add a little cucumber water, stock and oil if necessary so that it stays nice and smooth.
6. The salad is a nice accompaniment to grilled food, fish, sausages and much more.