Servings: 4

1 kg of new potatoes, not too soft or hard, peeled and cut into 8 mm slices (my mum used floury potatoes but I prefer salad ones) 1 kg of new potatoes, not too soft or hard, peeled and cut into 8 mm slices (my mum used floury potatoes but I prefer salad ones)
 
100-150 g smoked bacon bits 100 to 150 g smoked bacon bits
 
Sauce: subheading: Sauce:
1-2 smallish onion(s) OR 3 charlottes, finely chopped 1 to 2 smallish onion(s) OR 3 charlottes, finely chopped
3 gherkins (or several cornichons), cut into slices 3 gherkins (or several cornichons), cut into slices
1 tsp of salt (adjust to taste) 1 tsp of salt (adjust to taste)
⅛ ground black pepper (adjust to taste) ⅛ ground black pepper (adjust to taste)
1-2 Tbsp of white wine vinegar 1 to 2 Tbsp of white wine vinegar
1 Tbsp of sunflower or similar neutral oil 1 Tbsp of sunflower or similar neutral oil
1 tsp of sugar 1 tsp of sugar
3 Tbsp of mayonnaise 3 Tbsp of mayonnaise
1 Tbsp of crème fraîche 1 Tbsp of crème fraîche
1-3 Tbsp of gherkin water (or a little tap water) if it should be getting dry 1 to 3 Tbsp of gherkin water (or a little tap water) if it should be getting dry
 
Serve with: subheading: Serve with:
Bratwurst or Lightly floured fish fillets Bratwurst or Lightly floured fish fillets

Gather all the ingredients and prepare the vegetables. Peel and slice the potatoes. Cut the onions into small pieces, and the gherkin into slices. Set aside.
Rinse the potato slices to wash off the starch. Put them into a generously sized saucepan and fill with cold water just to the same level as the potatoes reach. Bring to a boil, then turn down the heat and let simmer with the lid on for 10 to 15 minutes. They should be soft but not so soft that they fall apart.
Take a frying pan and heat the smoked bacon bits gently so that the lard starts to melt. When done to your liking switch them to a very low temperature until you need them.
Prepare the sauce in a bowl that's big enough to hold the entire salad. Mix all ingredients until the sauce has a consistency that's in the middle between water and mayonnaise. Mix in onions and gherkins.
When the potatoes are ready, put them into the sauce straight away so that they suck up all the taste. If the salad should get too dry add a little warm tap water or more gherkin water.
Pour the bacon bits together with the melted lard over the salad. Yummy and ready to eat!