Summary

Ingredients

• 1 piece (s) cucumber (s)
• 750 g potato (s), mainly waxy
• 1 large onion (s)
• 3 tablespoon vinegar
• 1 teaspoon, heaped salt
• pepper
• 2 cl oil
• 2 teaspoons mustard
• 5 cl meat stock
• 1 teaspoon sweetener, liquid
• parsley
• chives
• dill

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Instructions

1. Peel the cucumber, use the skin with organic or own harvest, slice it into thin slices, prepare a very spicy cucumber salad with diced onions, a little mustard, pepper and salt, a little sweetener, vinegar and dill tips. He should stand a little to draw liquid.
2. Now cook the potatoes with their skin on. Peel off as hot as possible and immediately cut into thin slices in the cucumber salad. Mix well and, if necessary, make supple with a little broth. Add a little oil and fresh herbs to taste. If the salad tastes a little weak, I mix what is missing with a little broth and add it, so it mixes better.
3. Tastes warm with everything pan-fried, or roast with sauce, but also delicious cold with grilled. I also have fried fish or hard-boiled eggs.