(at least my version of it)
Since I made this on Sunday, I decided to document the recipe for this old blog.
1 lb. of potatoes
2 spanish onions
1/4 cup of bacon, chopped
Finely chop the onions. Heat up a smidgeon of oil in a skillet, and over medium heat, sautee the onions together with the chopped bacon just long enough to get the fat on the bacon liquid. (3-4 minutes).
Transfer the onion/bacon mixture to a bowl (while hot) and peel and slice the cucumber into thin slices (use a slicer). Add the cucumber to the onion/bacon mixture and add salt (a good pinch) and vinegar (about 1/8 of a cup). Mix and set aside.
If your fingers can take it, peel and cube the cooked potatoes while they are still quite warm and add to the other ingredients, tossing often to mix.
Add more salt, a pinch of sugar and more vinegar to taste. At this point, depending on consistency, you might want to add a bit of water, the salad should not be too dry. I usually add 1/8 – 1/4 cup of water.
Chop and add fresh herbs (in this case, lovage*, parsley and chives), tossing well. Cover and let sit 1-2 hours.
Have another taste, adjust salt if necessary, stir in a few tablespoons of olive oil and serve.
*Lovage is an herb that is very aromatic in taste and smell and in my humble opinion, indispensible in many recipes, tomato salad, chicken soup, any salad, really. I love the fact that in the warmer half of the year, I have fresh lovage (amongst other herbs) at my disposal. I miss fresh herbs in the winter.