Summary

Ingredients

• 1 kg potato (s), waxy
• salt and pepper
• 1 cucumber (s)
• 3 onion (s)
• 200 ml meat broth
• 1 tablespoon mustard, medium hot (possibly more)
• 6 tablespoon vinegar (white wine vinegar)
• 3 tablespoon oil

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Instructions

1. Cook potatoes with their skin in salted water for 25-30 minutes (depending on size), quench, peel and cut into slices. Wash the cucumber thoroughly and cut into thin slices with the peel, season with salt and leave to stand covered.
2. Peel the onions and dice them finely, cook them in the stock for 4 minutes, then pour the stock over the hot potatoes. Gradually add the stock to the salad and fold in. This prevents the lettuce from swimming if it does not absorb so much broth. Sometimes I only need 0.125 ml of broth. Season with mustard, vinegar, oil, salt and pepper and let cool while stirring occasionally.
3. Squeeze out the cucumber slices and fold them into the potato salad.
4. Season the salad with salt, pepper, mustard and vinegar.