Warm Bacon Kartoffelsalat with Salted Cucumber and Radish

Method

1. Put the potatoes, skins on, in a 18 cm pot with cold water and part of the salt. Bring to the boil on high heat, turn down to medium heat and cook for 22 min, until a knife slides in gently.

   Add in this stepWaxy potatoes (small new potatoes are ideal) 400 gSalt ¾ tsp

   high heat→medium heat

2. While they cook, slice the cucumber paper-thin (1–2 mm), toss with part of the salt and leave for 10 min. When it has released its water, squeeze it firmly in a cloth or your hands. This keeps the cucumber crisp and stops the salad turning watery.

   Add in this stepCucumber 150 gSalt ½ tsp

3. Let the potatoes steam dry for 1 to 2 minutes, peel them while hot and slice 3–4 mm thick into a bowl.

4. Put the bacon in a 20 cm frying pan over medium heat and cook for 5 min, until the fat has rendered and it is crisp. Lift the bacon onto kitchen paper. Add the finely chopped shallot to the fat left in the pan and cook on medium-low heat for 2 min, until soft, translucent and sweet.

   Add in this stepSmoked bacon, cut into 5 mm batons 80 gShallots 40 g

   medium heat→medium-low heat

5. Add the stock, vinegar, mustard, sugar, the remaining salt and the pepper, turn up to high heat and bubble for 1 min, then pour straight over the potatoes. Fold gently, cover and leave for 20 min so the potatoes absorb the dressing.

   Add in this stepRich beef stock 120 mlWhite wine vinegar 2 tbspDijon mustard 1 tspSugar 1 pinchSalt ¼ tspBlack pepper 1 pinch

   high heat

6. Add the oil and the squeezed cucumber and fold gently until the potatoes turn creamy. Taste and adjust the seasoning, then top with thinly sliced radishes, chives and the crisp bacon. Serve lukewarm.

   Add in this stepSunflower oil 2 tbspRadishes 4Chives 10 g