Summary

Ingredients

• 800 g potato (s), boiled and peeled
• 2 onions)
• oil
• 200 g pickled cucumber (s)
• 1 tablespoon flour
• 375 ml vegetable stock
• 1 tablespoon capers
• 1 teaspoon lemon (s), grated zest
• 0.25 teaspoon ¼ marjoram
• 0.25 teaspoon ¼ thyme
• 1 bay leaf
• salt and pepper
• vinegar
• 3 tablespoon parsley, chopped

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Instructions

1. Thinly slice or slice the potatoes. Cut the pickles into thin slices.
2. Dice the onions and brown in oil. Scatter the flour and pour in the vegetable stock. Bring to the boil while stirring, add capers, lemon peel, marjoram, thyme and bay leaf and simmer for a few minutes. Season to taste with salt, pepper and vinegar. Add the potatoes and pickles and let them get hot.
3. Finally sprinkle the parsley on top.