Bacon Scholle Potato Salad - Speck-Scholle zu Kartoffelsalat

• 3 lbs potatoes
• 1 onion
• 12 salad cucumber
• 1 radish
• 3 tablespoons fresh chives
• 3 tablespoons oil
• 3 tablespoons vinegar
• 1 teaspoon instant vegetable bouillon granules
• 1 tablespoon coarse ground mustard
• salt and black pepper
• 1 tablespoon mustard seeds, crushed
• 2 12 ounces bacon
• 12 ounces fillets of sole
• 2 tablespoons flour
• 2 tablespoons capers

1. Wash potatoes; cook 20 minutes in boiling water.
2. Chop onion; thinly slice cucumber and radish; finely cut chives.
3. Heat oil; cook onion with about 5 ounces of water, the vegetable bouillon, and the vinegar until the liquid dissolves.
4. Make a marinade with onions, mustard, salt and pepper to taste, chives, and mustard seeds.
5. Drain potatoes; peel and slice while warm.
6. Mix potatoes with cucumber, radishes, and marinade mix; allow to sit 20 minutes.
7. Dice bacon; season with salt and pepper and dredge in flour.
8. Heat up butter and brown bacon; remove from pan.
9. Place fish in pan and add bacon and capers; cook fish 5-6 minutes per side on low heat, covered, or until fish flakes easily with fork.
10. Arrange fish on plate with some potato salad.

potatoes, onion, salad cucumber, radish, fresh chives, oil, vinegar, ground mustard, salt, mustard seeds, bacon, flour, capers

Taken from www.food.com/recipe/bacon-scholle-potato-salad-speck-scholle-zu-kartoffelsalat-33000 (may not work)