Summary

Ingredients

• 10 potato (s)
• 5 cucumber (s), diced
• 2 onion (s), diced
• 3 egg (s), hard-boiled
• 150 g bacon, fatter
• 1 tablespoon flour
• 1 pinch broth, instant
• cucumber liquid, from the jar
• vinegar
• salt and pepper
• Parsley, chopped

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Instructions

1. Peel the potatoes, let them cool down a little and cut into slices that are not too thin. Add diced cucumber and a small onion cut into cubes.
2. Then prepare the sauce straight away. Dice the fat bacon and melt it in a saucepan until the crackles appear. Briefly sweat a second onion, finely diced, but do not let it brown. Dust the flour over it, sweat it too (this can get a little brownish now - just like a roux) then pour the broth and cucumber liquid (the one from the jar) over the whole thing. Stir to a creamy consistency (not too thick). Season to taste with salt and pepper, add a dash of vinegar and possibly some cucumber liquid. Refine with chopped parsley and pour over the potatoes. Then add hard-boiled eggs (amount as required), stir carefully. It is best to eat it immediately.
3. Sometimes I just make potato salad without a side dish, then I add diced meat sausage.
4. If there is leftover potato salad or if it is not eaten right away, add a little hot broth before serving so that it becomes smooth again.