Potato salad with garlic and bacon
Potato salads are very filling. In fact, I think of them more as side dishes to serve with meat. In Germany, for example, potato salad with garlic and bacon is traditionally served with grilled bratwurst.
Adjust servings in the full version
Wash and peel the potatoes, then cut into fairly large cubes. Put them in a saucepan, cover with water, add salt and bring to a boil. Reduce the heat to medium and cook until tender. Drain and transfer to a heavy, ovenproof pot.
Cut the bacon into slices, place in a wide frying pan and fry over medium heat until brown. Turn the pieces over all the time to prevent them from burning.
Place the finished bacon on a paper towel, let cool and cut into pieces. And transfer to potatoes.
Cut the onion into cubes and place in the pan where the bacon was fried. Cook until transparent, stirring constantly. When the onion becomes translucent, add chopped garlic to the pan and cook for a couple more minutes.
Add fried onions and garlic to potatoes and bacon.
Mix water, salt, vinegar and sugar in a separate bowl until all ingredients are dissolved. Pour the vinegar mixture over the potatoes and stir gently.
Now for the slow cooking. Put the pot in a preheated oven at a temperature that keeps the potatoes simmering gently; I use 150 degrees. Cook for another hour and a half, stirring occasionally. German recipes recommend up to 3 hours, but I find that too long.
After the allotted time has passed, place the potato salad in a large salad bowl and serve. Bon appetit!