This basic recipe does not describe a completely new potato salad, but a much simpler method of preparation. You can then make almost all potato salads.
First put some sunflower oil and the diced onion in a saucepan with a lid. Salt the onion and heat the stove top. Sweat the onion cubes lightly yellowish while stirring occasionally. Add the diced bacon and let it sauté very briefly.
In the meantime, peel the potatoes and cut them into 2 mm thick slices. So that the potatoes are cooked at the same time, the slices must be of the same thickness. Put these in the saucepan, season with salt and pepper. Pour half a cup of broth over the top. Steam everything with the lid closed on a very low heat. Depending on the type of potatoes, check after 15 minutes whether they are cooked. The liquid should be almost soaked up. Therefore, do not use too much broth and rather add more if necessary.
Now season the potatoes with vinegar and a little nutmeg and let cool down a little.
Add the sunflower oil and parsley and fold in everything. The salad can be eaten lukewarm after an hour. Or only when it has cooled down completely.
With the version with mayonnaise, the salad should be cold before adding it.
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