Kartoffelsalat classique

Ingrédients

• 1 kg waxy potatoes, peeled
• 150 g smoked bacon lardons
• 1 small onion, very finely chopped
• 100 ml vegetable stock
• 3 tbsp white wine vinegar
• 1 tsp coarse-grain mustard
• 1 tsp sugar
• Salt and freshly ground black pepper, to taste
• Fresh chives, finely chopped
• Fresh parsley, finely chopped

Préparation

1. 1

   Cook the potatoes in lightly salted water for about 20 minutes until tender. They should be soft but not falling apart. Drain and let them steam briefly.While still warm, slice the potatoes into pieces about half a centimetre thick. Slicing them warm helps the dressing soak in.Fry the bacon lardons in a dry frying pan over medium heat until crisp. Transfer them to a piece of kitchen paper and leave the rendered fat in the pan.Add the vegetable stock, vinegar, mustard, sugar, salt and pepper to the warm pan fat. Stir well and bring briefly to a simmer. This gives the dressing a light, aromatic character.Pour the warm dressing over the potato slices. Add the finely chopped onion and gently fold so the slices remain intact.Let the salad rest for at least 20 minutes so the flavours can develop. Stir gently once or twice in the meantime.Transfer the Kartoffelsalat to a serving dish. Scatter the crispy bacon lardons over the top and garnish generously with fresh chives and parsley. Serve lukewarm.