4 medium white potatoes (cooked)

1/2 cup onion, chopped

1 TBSP soft butter

1/4 cup water

2 beef bouillon cubes

1/4 cup vegetable oil

1/4 cup vinegar

salt & pepper to taste

1/4 cup chopped parsley (optional)

3 slices of cooked crisp and chopped bacon

1 tsp Hofmann German Style Mustard

Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.

Sauté onion in water and butter till high simmer.

Add bouillon cubes. Set aside to cool.

Peel cooled potatoes and slice into disks about 1/8” thick.

Put potatoes in casserole dish.

Drizzle oil and vinegar over top of potatoes.

Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits. Diced parsley optional.

Do not mix. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Overnight is even better.

Mix all together before serving.

Serve cold or bring to room temperature.