Smoked shoulder and potato salad recipe

Prepare the broth: In a large pot, pour in 3 liters of water. Add the peeled carrots cut into large chunks, the peeled onion studded with cloves, the peeled and germ-free garlic, and the bouquet garni. Bring to a boil. Submerge the meat and let it simmer gently for 1 hour and 30 minutes to 1 hour and 40 minutes depending on the size.

Prepare the salad. Wash the unpeeled potatoes and let them cook in salted water for 25 to 30 minutes. Meanwhile, prepare the dressing. Finely chop the onion and slice the pickles into thin rounds. Mix the salt, pepper, oil, vinegar, and mustard. Set aside.

To finish, peel the potatoes immediately after cooking and cut them into not too thin slices. Season right away with the vinaigrette, add the onions, pickles, and chopped parsley. Mix (gently). Lightly fry the bacon, and pour it while still hot over the potatoes with 1 tablespoon of the cooking fat. Mix again gently and serve with the meat sliced.