1
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.
2
Fry bacon slices and transfer to a dish lined with paper towels.
3
Peel the red onion and slice in thin rings.
4
Transfer the flour to a bowl and toss the onions in the flour. Remove onions and shake off excess flour.
5
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.
6
Transfer as many onion rings to the saucepan as can fit in one layer. Do not add too many onion rings at once.
7
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.
8
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.