Preparation
Wash the potatoes and boil in a pan of salted water and cumin for 25 minutes until tender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_1_M.jpg)
Drain and peel while still hot. Allow to cool and cut into thin slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_2_M.jpg)
For the dressing, peel and finely dice the onion.
Blanch the onion briefly in boiling salted water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_3_M.jpg)
Drain well. Add to the potatoes.
Heat the stock in a pan with the vinegar, salt, chilli and sugar. Remove from the heat and stir in the mustard.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_4_M.jpg)
Pour into a blender and blitz with the oil and a handful of potato slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_5_M.jpg)
Season to taste and stir into the potato salad. Leave to stand for 20 minutes. Separate into 2 bowls and use one for the variation.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_6_M.jpg)
Wash the lettuce, shake dry and cut into strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_7_M.jpg)
Cut the bacon into pieces and fry in a hot pan until crispy.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_8_M.jpg)
Mix the bacon and lettuce into the reserved potato salad. Season to taste and serve with the other salad.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000354/000354_step_9_M.jpg)