Classic potato salad

Boil the potatoes in plenty of salted water for about 20–25 minutes. Drain, peel, slice and place in a large bowl.

Peel and halve the onion, then dice it. Fry the onion cubes and bacon in a frying pan with oil over medium heat for about 5 minutes. Deglaze with vegetable stock. Add Kühne apple vinegar and the gherkin brine from the jar, then simmer for about 10 minutes.

Meanwhile, slice the Kühne pickled gherkins into slices about 3 mm thick and add them to the potatoes. Wash, dry and finely chop the parsley, then add that to the potatoes as well.

Stir the mustard into the bacon–onion dressing, add the olive oil, and pour the mixture over the potatoes. Mix everything thoroughly. Season with salt and pepper to taste.