1. Wash the potatoes, put an appropriate amount of hot water in the pot, put the potatoes in the whole, turn to a low heat and simmer for half an hour after boiling.
2. Peel the onion and chop the bacon. Set aside.
3. Take a bowl and mix in the mustard sauce, crushed black pepper, and salt.
4. Stir in the same direction, then add a little olive oil.
5. Stir until the olive oil and mustard sauce are completely blended, add white vinegar, clear broth, and a little olive oil and stir well.
6. After the potatoes are fully cooked, remove and drain the water for later use.
7. Put a little butter in the pan, add the bacon and fry it slightly, add the chopped onion and sauté until it is cooked and served.
8. Peel the potatoes and cut them into hob pieces.
9. Take a large bowl and put the potatoes, bacon, and chopped onions together.
10. Pour in the tuned sauce and sprinkle with crushed French incense.
Tips:1. The potatoes for potato salad must be freshly cooked that day, and be peeled and cut into pieces immediately to make a salad.
2. The ratio of oil and vinegar is very important when mixing. If it is less, the salad will be dry and tasteless, and if it is too much, it will be very greasy.
