Summary

Ingredients

• 2 kg potato (s), small
• 500 g sour cream (20%)
• 2 onions)
• 1 glass pickled cucumber (Spreewald style)
• 1 packet herbs, mixed, frozen (dill, chives, parsley or 8 herbs)
• 3 tablespoon vegetable oil
• 2 tablespoon lemon juice
• pepper
• salt

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Instructions

1. Boil the potatoes unpeeled and then peel them.
2. While the potatoes are cooking, the onions can be peeled and cut into small pieces. Also cut the Spreewald cucumber into small pieces. Put both in a salad bowl and mix together. Add the sour cream and oil. You can season to taste with lemon juice, herbs, salt and pepper.
3. As soon as the potatoes are cooked and peeled, cut into bite-sized slices and add to the other ingredients in the bowl. If necessary, season again.
4. Tip: The salad tastes best when it is still warm.