Where would the Germans bee without potato salad. A side for barbecues, a main for summer – by no means light, but very delicious.
Ingredients (serves 4-6):
- 1.5-2kg white potatoes
- 4-6 rashers streaky smoked bacon
- 2 small onions
- 1/2 cup vegetable oil
- 1/2 tsp pepper
- 1-2tbsp dried dill
Boil the potatoes in water until cooked through, but only slightly starchy. Dice the onions and bacon and fry with a tbsp oil until lightly browned. Mix with the cooked and drained potatoes, then leave to cool. Add the oil, pepper and dill. Dill can be easily overpowering, so add carefully to taste. Mix again. Best left in the fridge overnight, but can be eaten straight away.