Fried German potato salad

Fried German potato salad 1) Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Set pot on stove on medium flame and add salt. When water comes to the boil, and the potatoes are cooked, drain the potatoes and spread out on a tea towel to dry.

While potatoes are cooking, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain fat, reserving some if you want to add it later. Wipe pan with paper towels (and turn up the heat), add a good amount of rapeseed oil and heat until you see some smoke.

Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to prevent sticking. Turn down the heat a little and let the potatoes brown. Season with salt and pepper.

After a few minutes, shake the pan and turn potatoes to brown on all sides. When the potatoes are almost completely cooked, add the red onion and let everything cook together.

Once the onions are caramelised, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want. Re-season with lots of cracked black pepper. Serve warm.