Potato Salad with Cucumbers

Ingredients

• 800 g waxy potatoes
• Salt
• 1 cucumber salad
• 1 onion
• 125 ml Vegetable broth
• 1 tsp sharp mustard
• 4 tbsp white wine vinegar
• pepper (ground)
• a pinch raw cane sugar
• 0.5 bunch chives (10 g)
• 5 tbsp Rapeseed Oil

Instructions

1. 1.

   Cook potatoes in boiling salted water for 20–30 minutes. Drain, shock with cold water, peel while still hot and let cool.

2. 2.

   Wash cucumber, halve lengthwise, slice thinly, sprinkle with salt. Let sit for about 20 minutes and gently squeeze out excess liquid.

3. 3.

   Peel onion, dice finely and bring with broth to a boil in a pot. Stir in mustard and vinegar, season with salt and pepper, add a pinch of sugar, then remove from heat.

4. 4.

   Slice potatoes, pour hot broth over them, gently mix and let sit for about 20 minutes. Rinse chives, shake dry and cut into fine ribbons. Mix with cucumber and oil, taste again, then serve potato salad with cucumbers.