Summary

Ingredients

• 500 g potato (s), waxy
• 1 cucumber (s)
• 2 onions)
• 1 bunch spring onion (s)
• 0.5 ½ bunch chives
• 250 ml beef broth
• 3 tablespoon vinegar (white wine vinegar)
• 5 tablespoon oil
• salt and pepper

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Instructions

1. Boil the potatoes with their skin on.
2. In the meantime, cut the onions into small cubes and the chives and spring onions into thin rings. Peel the cucumber and cut into thin slices, lightly salt.
3. Drain the potatoes, rinse briefly with cold water, peel. Cut the potatoes into thin slices and pour the warm beef stock over them.
4. Add vinegar, oil, salt, pepper and chopped onion, stir. The salad becomes creamy. Now add the spring onion and chives rings and cucumber slices and fold in.
5. Tastes good as an accompaniment to grilled or pan-fried foods and should always be served and eaten lukewarm.