Potato salad with cucumber

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 1 large onion(s), mild
• 125 ml vinegar (white wine vinegar)
• 125 ml vegetable broth, strong
• 5 tbsp oil (sunflower oil)
• Salt
• White pepper, freshly ground
• 1 tsp sugar
• 1 bunch of parsley
• 1 bunch of dill
• 5 sage leaves
• 1 sprig(s) lemon balm
• 1 small cucumber(s)
• 2 eggs, hard boiled

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Wash the potatoes and boil in salted water for 30 minutes until tender. Drain, peel while still hot, and then chill for 12 hours. Peel and finely dice the onion. Slice the potatoes. Bring the white wine vinegar and vegetable stock to a boil, briefly add the diced onion, and pour over the potato slices. Then add the sunflower oil. Season with salt, freshly ground pepper, and sugar. The amount of sugar can be reduced or increased to 2 teaspoons according to taste. Carefully toss the potato slices in the stock. Then let the salad stand. The liquid will be absorbed by the potato slices. Wash the herbs, shake dry, pluck the leaves from the sprigs, and finely chop everything. Peel the cucumber, quarter it, remove the seeds, and then dice the flesh. Stir the cucumber and herbs into the potato slices. Season the salad again with salt, pepper, and vinegar before serving. Peel and quarter the hard-boiled eggs. Garnish the salad with them.