• Cook jacket potatoes for 20-25 minutes (depending on size). Make sure the potatoes are tender, but not too soft, so they keep their shape when slicing.
  

Prepare the rest of the ingredients

• Chop onions for the dressing.
  
• Chop or slice the pickles.
  
• Drain the cooked potatoes and let them cool down a bit, for 15 minutes.
  
• Peel the skin off.
  
• Slice them into half cm wide slices.
  
• Fry the bacon over medium heat for 3-5 minutes, until tender. Set aside.
  

Prepare the dressing

• Heat up your broth in a small pot. When it starts to boil, turn the heat off, and add the onions, as well as white wine vinegar, sugar, mustard, salt and pepper. Set aside.
  

Make the salad

• Pour the dressing over the potatoes.
  
• Add sliced pickles and bacon. Mix well, cover and let it rest in the fridge for at least 3 hours.
  
• Before serving add the oil and mix the salad well again.
• Correct the seasoning. Add nutmeg if you like!