North German Potato Salad with Mayonnaise Dressing

Wash the potatoes thoroughly. Place them in a large pot with salted water and boil until tender, about 20-25 minutes. Drain and let them cool slightly, then peel and slice them into 0.5 cm thick rounds while still warm.

Finely dice the red onion and the dill pickles. If using bacon, cut it into small pieces and fry in a pan until crispy. Drain on a paper towel.

In a large bowl, whisk together the mayonnaise, pickle juice, and Dijon mustard. Season with salt and freshly ground black pepper.

Add the warm, sliced potatoes to the dressing. Gently fold everything together, ensuring the potatoes are evenly coated.

Stir in the diced red onion, pickles, and crispy bacon (if using). Add the fresh chives and gently mix again.

Cover the bowl and refrigerate for at least 30 minutes, or preferably an hour, to allow the flavors to meld. Serve cold.