Instruction

• Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt
• Bring to a boil and simmer the potatoes for about 10 minutes
• Turn off the heat and let the potatoes stand in the water for 5 minutes
• Drain the potatoes and allow to cool slightly
• Remember that potatoes come in various sizes, so the cooking time may vary – if they do not easily glide off of a fork when speared and lifted out of the water, they are not done yet
• Fry bacon slices and transfer to a dish lined with paper towels
• Peel the red onion and slice in thin rings
• Transfer the flour to a bowl and toss the onions in the flour
• Remove onions and shake off excess flour
• Heat the oil in a saucepan over medium heat
• You can test whether the oil is hot enough by adding a small piece of onion to the saucepan
• If the oil bubbles around the onion, the oil is ready
• Transfer as many onion rings to the saucepan as can fit in one layer
• Do not add too many onion rings at once
• Fry the onions for a couple of minutes until they are golden brown
• Transfer onions to a dish lined with paper towels and sprinkle with salt
• Repeat the process until all onions are fried
• Butter a slice of dark rye bread and arrange round potato slices (or, if the potatoes are very small, halved potatoes) on top
• Top your open potato sandwich with a good mayonnaise, crispy fried onions, fried bacon and sliced chives