German potato salad

Here is a warm side dish for that Schnitzel you're thinking about making. It calls for lardons, which are tiny cubes of fatty pork often used in French cuisine, but bacon will also do fine.

German potato salad (6 servings)

6 medium potatoes (not the mealy kind), peeled

1/2 cup lardons or bacon

small amount of olive oil for frying the lardons

1 medium onion, chopped

6-7 cornichons (itty bitty dills), finely chopped

vegetable oil

white wine vinegar

salt and black pepper, to taste

1.) Boil the potatoes until done. Peel them when cool enough to handle, and cut them into little slices.

2.) Fry the lardons or bacon in a small amount of olive oil until crispy. Take out of oil, but use oil to saute the onion.

3.) Put onion and lardons in a small bowl, add the cornichons, and toss together with the vinegar, salt, and pepper.

4.) Add a little veggie oil. Add the potato slices, toss again, taste for seasoning.

5.) Serve warm. Reheat if necessary, but don't allow it to get so hot that it's sizzling.