Gekochter Erdapfelsalat

based on the recipe in Cooking the Austrian Way
serves 4 to 6

I think this was by far most people's favorite, and was surprisingly easy to make.

ingredients

• 3 large Potatoes, washed and peeled
• 3 slices Bacon, chopped (we used more than this, maybe double, may also be omitted for vegetarian option)
• 1/4 cup White Onion, peeled and chopped
• 2 tbsp Flour
• 2 Chicken Bouillon Cubes, dissolved in 1 1/4 cup hot water
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Sour Pickles, chopped
• 1 tbsp Spicy Brown Mustard
• 1 tbsp Apple Cider Vinegar
• Pinch of Sugar
• 1 tbsp Parsley, chopped

instructions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat, cover and cook over medium heat for 15 minutes.
2. Drain potatoes in a colander and allow to cool.
3. Wash and dry pan. Sauté bacon and onion until onion is golden brown.
4. Add flour and stir until lightly browned.
5. Add bouillon, a little at a time, stirring constantly with a wire whisk to make a thick sauce.
   
6. Add remaining ingredients, except parsley and potatoes, and turn heat to low.
   
7. Cut potatoes into 1/4-inch slices and add to sauce.
   
8. Cover pan and simmer for 20 minutes until potatoes are tender.
   
9. Sprinkle with parsley and serve.