Uschi's Potato and Cucumber Salad

Summary

Ingredients

• 800 g potato (s), waxy
• 300 ml water, for boiling
• 5 tablespoon wine vinegar, possibly more
• 1 teaspoon salt
• 1 dash sweetener, liquid, or a little sugar
• Pepper, colored, from the mill
• 250 ml vegetable stock, hot
• 1 large vegetable onion (s)
• 1 small cucumber (s), finely grated
• 2 teaspoons mustard, medium hot
• 2 tablespoon rapeseed oil, cold-pressed
• 5 tablespoon safflower oil, cold-pressed
• some chives, cut into small pieces

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Instructions

1. Wash the potatoes and cook them with the water in a pot as jacket potatoes for about 35 - 40 minutes, let them cool down a little and peel them while they are still lukewarm. Peel the onions and dice them with the multi chopper or a knife. Wash the cucumber and grate finely with the peel (if unsprayed, otherwise peeled) and place in a bowl with the chopped onion. Cut the potatoes into slices and add. Season well with vinegar, salt, pepper, mustard, sweetener or sugar and the hot vegetable stock to taste, add oil and mix well. If you want, you can sprinkle chives on top. The salad should sit through for an hour!