Grandma Charlotte'S German Potato Salad

• 5 pounds small, waxy potatoes
• 1 small glass of Cornichons (gherkin)plus their juice
• 1 medium white onion
• 1 slice of dried meat (alternatively couple of slices of low fat bacon)
• 1 tablespoon of mustard
• salt, pepper
• 100-150g Creme Fraiche

1. Boil potatoes in its skin until they are "al dente", not too soft. Leave them to cool, peel and cut in slices.
2. Chop onion and the meat (or bacon) and fry in some oil. Do not discard the fried oil.
3. Chop Cornichons.
4. Mix potatoes, Cornichons, onions and meat/bacon together with some of the fried oil (1 tablespoon).
5. Add 1 tablespoon of mustard, some salt and pepper as well as the Creme Fraiche.
6. Stir.
7. In order to keep the salad moist and from drying out, add some of the Cornichon juice (Grandma says a shot of Cornichon water, never managed to give a more detailed info).
8. Leave in a cool place over night.
9. Another variety of the salad was without Creme Fraiche (as my uncle Tom doesn't like it), simply omit the Creme Fraiche and add a bit more oil.
10. Most excellent with warm Wiener (our traditional Christmas dinner)

potatoes, glass of cornichons, white onion, meat, mustard, salt, fraiche

Taken from www.epicurious.com/recipes/member/views/grandma-charlottes-german-potato-salad-1238739 (may not work)