Name: Warm Potato Salad
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 portions
Ingredients: 250 g potatoes; 37.5 g bacon; 0.25 pcs onion; 1 pc pickled cucumbers; 0.25 handful chives; 0.25 teaspoon salt; 0.375 l water; 0.5 tablespoon dijon mustard; 0.75 tablespoon apple cider vinegar; 1 tablespoon olive oil; 25 ml vegetable broth; 0.25 teaspoon caster sugar; black pepper

Step by step process

Salad

1
Wash the potatoes thoroughly, place them in a pot, cover with water, add salt, and cook them in their skins for about 20 to 25 minutes until tender, depending on their size.
TIP:
Cook the potatoes in their skins in salted water, starting from cold water, so they cook evenly. Adjust the cooking time to their size and check doneness with the tip of a knife. After draining, let them cool briefly, then they will be easier to peel.
2
Drain the cooked potatoes and let them cool only briefly. Peel them while still warm and cut them into thicker slices or larger cubes.
3
Cut the bacon into smaller strips and fry it gently in a pan until golden, so it releases its fat and stays pleasantly crisp.
4
Peel the onion, finely chop it, and add it to the bacon only for the last 2 to 3 minutes, so it softens and turns translucent without browning.
5
Slice the pickles into thin rounds and finely chop the chives so they are evenly distributed throughout the salad.

Dressing

6
In a bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, vegetable stock, granulated sugar, and ground black pepper until you have a smooth, bold dressing.
TIP:
First mix the mustard with the vinegar and seasonings, then gradually whisk in the oil and any other liquids. The dressing will emulsify better, be smoother, and its flavor will be easier to balance.
7
Taste the finished dressing and adjust it if needed with more pepper or a few drops of vinegar, so it has a balanced savory-tangy flavor.

Serving

8
Place the still-warm potatoes in a large bowl, add the fried bacon with the onion and the sliced pickles, then pour over the prepared dressing.
9
Gently toss the salad so the potatoes do not fall apart, then let it rest for 10 minutes to absorb the flavor of the dressing and the bacon drippings.
10
Before serving, sprinkle the salad with chopped chives and serve it warm or at room temperature as a main dish or a hearty side.