Summary

Ingredients

• 1 kg potato (s), mainly waxy
• 1 onion (s), finely chopped
• 1 cup vegetable stock, hot (about 25ml)
• 2 tablespoon vinegar
• 3 tablespoon rapeseed oil
• 1 teaspoon salt
• pepper
• possibly mustard or salad herbs
• 1 half a cucumber (s)

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Instructions

1. The freshly cooked, still lukewarm jacket potatoes are peeled and cut into slices in a large bowl.
2. Now let the vegetable stock get hot and add 2 tablespoons of vinegar to the hot vegetable stock.
3. The exact order of the other ingredients should now be carefully observed!
4. First sprinkle the salt on the sliced potatoes, then the finely chopped onion and, if you like, ground pepper or salad herbs.
5. Now pour the hot broth and vinegar mixture over the whole thing and finally pour the oil over it. Mix everything carefully with 2 tablespoons.
6. The hot broth removes the heat from the onion and dissolves the salt and pepper.
7. In potato salad, the oil is always added last, so that the potatoes can soak up moisture beforehand and the oil is evenly distributed.
8. Now let the salad stand in the heat for a while (at least 1 hour).
9. Wash the cucumber with the skin under hot water and add thin slices to the potato salad with a vegetable slicer and mix carefully again!
10. If you want to add mustard, it must also be dissolved in the broth-vinegar mixture.
11. Sometimes my grandma used cream (condensed milk) instead of oil.