Potato and cucumber salad

Ingredients for 4 servings:

• 800 g potatoes, mainly waxy
• 1 onion(s)
• 7 tbsp oil
• 300 ml chicken broth
• 4 tbsp white wine vinegar
• some salt
• 1 pinch(s) of sugar
• some pepper
• ½ cucumber(s)
• 4 stalks of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the potatoes, cover with cold water, and bring to a boil. Cover and simmer for about 20 minutes. Drain, let the steam evaporate briefly, and peel. Peel the onion, finely dice it, and sauté it in a saucepan with 2 tablespoons of oil until translucent. Deglaze with chicken stock, bring to a boil, and remove from the heat. Season generously with white wine vinegar, a little salt, a pinch of sugar, and some pepper. Place the onions and their stock in a large bowl. Slice the potatoes and carefully mix them into the onion stock. Let cool. Peel half the cucumber and slice it thinly. Chop the parsley leaves. Mix both into the potatoes with 5 tablespoons of oil. Adjust seasoning if desired.