Summary

Ingredients

• 1 kg potatoes, waxy
• 100 g breakfast bacon
• 1 onion (s)
• 4 tablespoon meat broth
• 4 tablespoon sunflower oil
• 2 tablespoon balsamic vinegar, lighter
• Salt and pepper from the mill
• sugar
• 2 tablespoon crème fraîche or sour cream
• 1 tablespoon chives, finely chopped
• 1 tablespoon parsley, finely chopped

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Instructions

1. Boil whole potatoes with their skins in salted water, peel and chill. Cut the potatoes into slices.
2. Finely dice the onions and bacon.
3. Fry the bacon in a pan over medium heat.
4. Divide the potatoes into four parts. Put some of the potato slices in a large bowl as the first layer. Season the layer with salt, pepper and a little sugar and sprinkle with a quarter of the onions. Spread 1 tablespoon of oil, a little vinegar and 1 tablespoon of meat stock on top. Repeat everything 4 times and stir in gently.
5. Chill the salad for several hours and stir gently from time to time. Possibly add a little more meat stock. Add the bacon and fold in.
6. Before serving, fold in the sour cream and herbs carefully so that they don`t muddy.