Summary

Ingredients

• 1 ½ kg potato (s)
• 150 g bacon (smoked bacon), diced
• 2 onion (s), finely chopped
• 250 ml vegetable stock, hot
• 3 teaspoons mustard
• 6 tablespoon vinegar
• 1 tablespoon sugar
• salt
• pepper

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Instructions

1. Boil the potatoes as jacket potatoes, peel them, let cool down a little and cut into slices. Leave the smoked bacon in a non-stick pan and add to the potatoes. Add vinegar, mustard, sugar, onion, a little salt and pepper to the hot vegetable stock and pour everything over the warm potato slices while still hot. Let it steep for at least 3 hours and then season with salt and pepper.
2. As a lower-fat variant, I use lean, raw ham cubes, which I then add to the salad without stewing them.