Potato Salad with Cucumber and Corn

Ingredients

• 600 g potatoes (mostly waxy)
• 2 onions
• 0.5 cucumber
• 2 Spring Onions
• 1 can corn
• 2 tbsp pickled green peppercorns
• 0.25 l hot broth
• 4 tbsp white wine vinegar
• Salt
• a pinch of sugar
• 1 tbsp mustard
• 2 sprigs dill
• 3 tbsp sunflower oil

Instructions

1. 1.

   Wash the potatoes and cook them with skins on for about 25 minutes, then peel, let cool slightly, and cut into cubes. Peel and dice the onions and add them to the potatoes.

2. 2.

   Peel the cucumber and cut into finger‑length sticks, slice the spring onions into thin rings, and drain the corn.

3. 3.

   For the dressing whisk hot broth with vinegar, salt, sugar, mustard, and torn dill; pour over the potatoes. Add oil on top. Mix well until the dressing is mostly absorbed. Fold in cucumber, spring onions, and corn. Let the salad sit at room temperature to meld flavors.

4. 4.

   Before serving taste again, divide into four portions, and garnish with pickled peppercorns and dill sprigs.