Summary

Ingredients

• 1 kg potato (s), waxy
• 0.5 ½ cucumber (s)
• 1 bunch radishes
• 400 ml vegetable broth, or chicken broth (strong)
• 2 medium onion (s)
• 4 tablespoon red wine vinegar
• 2 teaspoons mustard, medium-spicy
• 2 teaspoons mustard, hotter
• salt and pepper
• sugar
• 0.5 ½ bunch chives
• 5 stalks parsley, smooth

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Instructions

1. Cook the potatoes in a sufficiently large saucepan.
2. In the meantime, peel and finely dice the onions, bring to the boil with the broth, mix with mustard, vinegar and a little sugar.
3. Peel the potatoes while they are still warm and cut into thin slices, layer them in a large salad bowl, lightly salt and pepper each layer and pour a little warm dressing over them. Pour the rest of the dressing on the last layer of potatoes and let everything steep for at least 1 to 2 hours.
4. Halve, core and coarsely grate the cucumber, mix with a little salt and let it steep for about 15 minutes. Drain the excess pulled cucumber water. Slice or cut the radishes into thin slices.
5. Pluck the parsley and chop finely, cut the chives into rolls and add to the potatoes with the cucumber just before serving. If necessary, season the finished salad again.
6. The salad goes great with grilled meat or grilled chicken.