German Potato Salad (Kartoffelsalat) - cooking recipe

Ingredients

1 lb potato, scrubbed
1/2 cup hot chicken stock or 1/2 cup hot beef stock
5 -6 tablespoons rapeseed oil
2 tablespoons german vinegar
1 teaspoon German mustard
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/3 cucumber
1 large dill pickle
5 ounces cooked bacon, chopped (optional)
2 spring onions, chopped
1 small onion, chopped finely
2 tablespoons chopped fresh chives
10 -12 cherry tomatoes, halved
black pepper

Preparation

Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot stock over them. Leave until cool, by which time they should have absorbed the stock.
Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. Check the seasoning and serve.