The secret of this particular potato salad is that, although it may be served either warm or cold, the potatoes are dressed while they are still hot. The result is a delicious accompaniment to meat or fish.
1 lb. potatoes, peeled and quartered
1½ teaspoons salt
1 tablespoon vegetable oil
4 lean bacon slices, chopped
1 small onion, finely chopped
6 tablespoons olive oil
2 tablespoons wine vinegar or lemon juice
½ teaspoon dry mustard
½ teaspoon black pepper
1 teaspoon caraway seeds
Put the potatoes into a large saucepan. Pour over enough water just to cover the potatoes. Add
1 teaspoon of salt and place the pan over moderately high heat. Bring the water to the boil, reduce the heat to moderate and cook the potatoes for
20 minutes, or until they are tender but still firm.
Meanwhile, in a medium-sized frying-pan, heat the vegetable oil over moderate heat. When the oil is hot, add the bacon pieces to the pan. Cook the bacon, stirring occasionally, for 5 minutes or until it is crisp and brown. With a slotted spoon, transfer the bacon pieces to kitchen paper towels and drain well.
Add the onion to the pan and cook, stirring occasionally, for 5 minutes, or until it is soft and translucent but not brown. With a slotted spoon, add the onion to the bacon pieces and drain well.
Stir the olive oil, vinegar or lemon juice, mustard, remaining salt, the pepper and caraway seeds into the fat in the frying-pan. Remove the pan from the heat and set aside.
Remove the saucepan containing the potatoes from the heat and drain the potatoes in a colander. Cut the potatoes into small cubes or strips and put them into a large salad bowl. Add the onion and bacon pieces to the bowl. Pour over the hot dressing and, using two large spoons, toss to coat well.
Serve at once, if you wish to serve the potato salad hot. Leave to cool to room temperature, tossing occasionally, if you prefer to eat it cold.