Gromper Salada

Method

Peel and cut potatoes into bite-sized cubes, then boil in salted water until just tender but still holding their shape, approximately 12-15 minutes. Meanwhile, fry the bacon lardons in a large bowl until crispy, then remove and set aside, leaving some rendered fat in the pan. Finely mince the shallots and gently warm them in the pan with the bacon fat. Whisk together the vinegar, warm stock, and mustard, then pour over the warm potatoes and bacon whilst they are still hot so they absorb the dressing. Toss gently to combine, season with salt and pepper, then scatter fresh parsley over the top. Serve warm or at room temperature, as this Luxembourgish classic is best enjoyed when the potatoes are still slightly warm.