Summary

Ingredients

• 800 g potato (s), small, waxy
• 1 onion (s), red
• 500 ml meat stock
• 2 tablespoon white wine vinegar
• 4 tablespoon sunflower oil or corn oil
• 0.5 ½ cucumber (s)
• 1 bunch chives
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cook the potatoes in their skins for about 25 minutes, then rinse with cold water. Now peel the potatoes, cut them into slices and place them in a bowl.
2. Dice the onion and add.
3. Heat the broth, stir in the vinegar and oil, season with salt and pepper and pour over the warm potatoes. Let it soak for 15 minutes. Peel the cucumber and slice or grate thinly.
4. Cut the chives into small pieces.
5. If necessary, pour off the excess stock from the potatoes, fold in the grated cucumber, season again with salt, pepper and possibly vinegar and sprinkle with the chives. Serve immediately lukewarm.
6. Hearty boiled sausages or meat loaf also taste great.