100g Creme Fraiche
Boil the potatoes with their skin
Once they’re cooked, let them cool down before peeling them.
Peel them and slice them, put the slices in a salad bowl.
In a pan (do not add fat), fry the lardons, minced shallot and minced onion. Once they’re fried, put them with the potatoes trying to keep as much of their “juice” in the pan. Lower the temperature of the cooker and put the Creme Fraiche in the pan, stir until you have a sauce, then add the vinegar, stir and put with the potatoes and bacon, mix everything gently.
Serve at room temperature. You can stock it in the fridge but it’s better to take it out 3/4 hours before the meal.