Summary

Ingredients

• 1 kg potato (s), (waxy)
• liter ⅛ broth
• 7 tablespoon vinegar (wine vinegar)
• 1 pinch (s) sugar
• 1 cucumber (s)
• 500 g tomato (s)
• Salt and pepper, from the mill
• 1 tablespoon mustard, sweeter
• 1 tablespoon mustard, hotter
• liter ⅛ oil, neutral
• 1 bunch chives
• 1 bunch dill

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Instructions

1. Wash the potatoes, boil them in salted water for 20 minutes, peel them while they are still warm.
2. Warm the broth with 5 tablespoons of vinegar, dissolve the sugar in it, season with pepper. Cut the potatoes into the vinegar stock, set aside. The potatoes should soak up most of the liquid.
3. Wash the cucumber, halve lengthways without peeling, scrape out the seeds, dice the cucumber. Halve the tomatoes, press out the seeds, dice the pulp. Season both with salt and pepper.
4. Mix the two types of mustard and the remaining vinegar together, fold in the oil drop by drop. Cut the chives into rolls, set aside some to sprinkle. Chop the dill, add both herbs to the sauce, mix in the cucumber and diced tomatoes.
5. Lift the potatoes out of the broth with a slotted spoon, add and turn carefully, leave to steep for at least 30 minutes.
6. Season the salad again to taste and serve sprinkled with the remaining chives