Summary

Ingredients

• 500 g potato (s), waxy
• 1 onion (s)
• 0.5 ½ cucumber (s)
• 1 tablespoon vinegar, any
• Herbal salt
• Pepper from the mill
• 2 tablespoon rapeseed oil
• 0.5 teaspoon ½ mustard, hotter
• 100 ml meat stock
• 1 tablespoon parsley

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Instructions

1. Wash the potatoes and cook them in salted water for about 25 minutes. Let them cool down, but they should still be lukewarm. Peel, cut into slices and place in a bowl.
2. Peel the cucumber and slice it, put it in a bowl, mix in a good pinch of salt and let the cucumber steep.
3. Peel the onion and cut into cubes. Heat a tablespoon of rapeseed oil in a small pan and sweat the onions in it until translucent.
4. For the salad dressing, mix the vinegar, mustard, salt and pepper together well and pour the onions over the potatoes, carefully mixing in. Heat the meat stock and pour over it, then squeeze out the cucumber, pour off any leaked water and add the cucumber to the potatoes. Let the lettuce soak for an hour, if necessary pour a little more stock and / or oil on it.
5. Wash and chop the parsley. Season the potato salad to taste and sprinkle with the parsley before serving.