German Potato Salad with Brans

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Potatoes (medium)		5 (350g)
Onion		1
Streaky bacon rashers		4
Vegetable oil		1 tsp
Branston Pickle (small chunks)		3 tbsp
Flour		1 tbsp
Salt		1.5 tsp
Water		4 tbsp
Pepper		a pinch
Parsley		4 tbsp

Method

Prep

5min

Cook

15min

Slice the potato into 1cm widths and boil in salted water for 10 minutes to soften them.

Put the oil in a large frying pan and fry the bacon on medium heat for 5 minutes until nice and crisp, then set aside on a plate.

Fry the sliced onion in the bacon fat for 3-4 minutes on medium heat, then return the crushed bacon from Step 2.

Add the water, flour, salt, pepper and Branston pickle and mix well. Reduce the sauce and thicken it then add the chopped parsley.

When the boiled potatoes are ready, drain and add to the pan. Mix well for 1-2 minutes. It is delicious hot or cold.

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