Summary

Ingredients

• 40 g onion (s), peeled red
• 200 g stewed cucumber (s), peeled and pitted
• some dill
• 1 slice (s) bacon
• 0.5 teaspoon ½ vegetable stock, grained
• 1 tablespoon lemon juice
• Salt and pepper, whiter
• 240 g potato (s), boiled and peeled
• 1 small tomato (s)

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Instructions

1. Cook the potatoes in salted water for about 20 minutes and let them cool or use potatoes from the day before. Halve the onion and cut into fine rings. Cut the cucumber into slices. Wash and finely chop the dill.
2. Cut the bacon into large pieces and fry them in a hot pan until crispy. Remove and drain on kitchen paper.
3. Place the onion and cucumber slices in the hot bacon fat and fry briefly in them. Stir the granular stock into 1/8 l hot water and use it to deglaze the cucumber vegetables. Let the cucumbers simmer openly for about 5 minutes, then take them off the stove.
4. Stir in the chopped dill and lemon juice. Season to taste with salt and pepper. Slice the potatoes and mix with the cucumber vegetables. Let the salad stand for about 20 minutes.
5. Wash the tomato, cut into wedges and add. Season the salad again to taste and serve. Scatter the bacon on top.