Summary

Ingredients

• 500 g potato (s)
• 1 onion (s)
• 20 g butter or mararine
• 0.25 liter ¼ stock, (instant)
• 150 g cucumber (mustard pickles)
• 1 bunch chives
• 1 bunch radishes
• 3 tablespoon oil
• 3 tablespoon vinegar (white wine vinegar)

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Instructions

1. Peel the potatoes and slice them thinly. Cut the onions into very small cubes.
2. Wash the radishes and slice them thinly, cut the chives into small rolls. Chop the cucumber,
3. Bring the stock to a boil and cook the potato slices in it for about 5 minutes. Drain and collect the broth.
4. Heat the butter in the pan and let the very finely chopped onion cubes become translucent, let them cool down a little.
5. Mix the vinegar and oil and stir with salt and pepper.
6. Mix the onions and vinegar-oil mixture with the potatoes, fold in the radish slices, cucumber and chives, put in the fridge.
7. If necessary, some of the collected broth can be added if it is too dry.