First, a little preamble, I do not consider for tediousness. We have in Hamburg, in the main, make potato salad with eggs and mayonnaise, but in her husband's family caught on Bavarian with smoked bacon and a dressing of oil and vinegar. Methods of cooking such salad two: cold filling into the hot potatoes or, on the contrary, the hot filling in cold potatoes. To be honest, I would do so, and commercials, but, with apologies to the Germans, a special difference have not noticed. Now down to business. About potatoes. Mealy and crumbly variety that goes on mashed potatoes, it's not fit, we need waxy potatoes that don't fall apart. Potatoes previously boiled in their jackets, he could easily be stored in the refrigerator for three days. Potato sanded.

Brisket or bacon cut into small pieces. Together with vegetable oil put in the pan on a small fire to help the fat melt. My mother in law takes the bacon fatter, the better, of course. I do not take oil at all and the brisket are trying to buy's lean.

Meanwhile, potatoes and cucumbers cut into thin slices.

Chop onion very finely.

In a small saucepan with a whisk to mix the marinade from cucumbers with the mustard and generously season with salt and put on fire. Bring to boil. German cucumbers, as a rule, very acetic and sweet, so for an authentic taste of the filling you may need to splash a bit of vinegar and add a pinch of sugar.

In the bowl all products - potatoes, pickles, onions and roasted pelmeni ALONG with fat - mix, pour boiling marinade and pepper.

To give the salad to cool, again mix gently with a wooden spatula, not to break the potato slices and leave overnight in the fridge. All. Serve sprinkled with chopped parsley or green onions as a garnish to sausages-the bratwurst, grilled sausages, schnitzel or grilled meat.