Summary

Ingredients

• 1 ½ kg potato (s), waxy
• 1 cucumber (s)
• 1 small onion (s)
• 150 ml vegetable stock
• 150 ml salad cream, e.g. Miracel Whip
• 200 ml cream
• salt and pepper
• 2 spring onions or chives

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Instructions

1. Cook potatoes in their skins. Peel and cut into slices while still lukewarm. Heat the vegetable stock and pour over the potatoes. I prefer a strongly flavored broth, this saves salt and pepper later.
2. Gently mix the potatoes and broth from time to time until the broth has been absorbed by the potatoes.
3. At the same time, peel the cucumber and slice it into thin slices. Add 2 - 3 pinches of salt, mix in and let it steep a little.
4. Pour spilled water off the cucumber and squeeze the remaining liquid out of the cucumber with your hands.
5. Add the cucumber to the potatoes, add the salad cream and half of the cream. Salt and pepper lightly. Add spring onions cut into rings, preferably 2 pieces, or chives.
6. Let it steep in the refrigerator for at least 3 hours, if possible better overnight.
7. Before serving, add a little cream if necessary, then season again to taste.
8. Grandma always had the salad for grilling, birthdays, New Years Eve, Christmas or just like that.