Summary

Ingredients

• 1 piece (s) bacon, approximately 4 cm x 4 cm
• 0.5 ½ glass pickled cucumber (gherkins)
• 5 egg (s)
• 8 medium potato (s)
• 1 onion (s)
• 1 tablespoon flour
• 250 ml milk
• salt
• pepper
• 2 tablespoon sour cream or sour cream
• some cucumber liquid

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Instructions

1. Boil jacket potatoes without salt, then peel and cut into slices. Hard boil eggs, peel, dice. Dice the gherkins and mix together with the eggs and potatoes in a bowl.
2. Dice the bacon and leave it in a pan. Remove the cubes of bacon before they turn brown. Peel and dice the onion. Sauté briefly in the rendered fat from the bacon, but do not let it brown. Now add the flour, pour in the milk and let it thicken (if necessary, add a little more milk until a thick sauce is formed). Salt and pepper to taste.
3. Stir into the salad, refine with a little cucumber water from the glass and the sour cream. Serve lukewarm.
4. We always have North Hessian coarse bratwurst and mustard with it. Also goes great with meatballs or schnitzel. The potato salad also tastes cold.