Summary

Ingredients

• 800 g potato (s), waxy
• 250 ml meat broth
• 80 g bacon, mixed
• 1 teaspoon mustard, hot
• 1 medium shallot (s), finely chopped
• some salt, coarse from the mill
• some black pepper from the mill
• 1 tablespoon vinegar, Melfor
• 2 tablespoon rapeseed oil

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Instructions

1. Cook the potatoes in their skins for about 25 minutes. Pour off and quench with cold water at least twice, set aside for about 1 hour. Then peel the potatoes while they are lukewarm, cut into thin slices and season a little with salt and pepper.
2. Bring the meat stock to the boil and stir in the mustard, 1 tablespoon rapeseed oil and the vinegar with the whisk. Pour the marinade hot over the potatoes.
3. Diced the bacon with a tablespoon of rapeseed oil and leave it in the pan until it is golden. Don`t let it get dark. Add the finely diced shallot to the bacon for the last 2 minutes and sauté until translucent. Don`t let them get dark either. Pour the bacon and onions over the potatoes, mix well and season with salt and pepper.
4. The potato salad should steep for about 2 hours with occasional mixing. Ideally, after this time, the marinade is completely absorbed into the potatoes. Then it is really juicy and delicious. Stop like one of our 5 star chefs in Saarland with a total of 9 stars. What we are really proud of.
5. In the event that the potatoes are a little floury, I recommend adding more marinade.