Light Potato Salad with Herbs, Egg and Cucumber

Summary

Ingredients

• 1 ½ kg potato (s), waxy
• 4 egg (s), medium-soft to hard-boiled
• 0.5 ½ glass pickled cucumber (s)
• 1 bunch parsley
• 1 bunch chives
• Oil, (sunflower oil)
• salt and pepper

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Instructions

1. Do not boil the jacket potatoes too soft or the eggs too hard and then let them cool while chopping the herbs and slicing the cucumber.
2. When the potatoes and eggs have cooled down, peel and slice both. Mix the potatoes, eggs and cucumber in a bowl, add some juice from the pickle jar and some sunflower oil. If the potatoes have completely absorbed the juice after a few minutes, add a little cucumber juice and oil, as well as the herbs. Stir well and season well with salt and pepper.