Lusatian cucumber mash

Ingredients for 4 servings:

• 1 cucumber(s)
• 750 g potatoes, mainly waxy
• 1 large onion(s)
• 3 tbsp vinegar
• 1 tsp, heaped salt
• n. B. Pfeffer
• 2 cl oil
• 2 tsp mustard
• 5 cl meat broth
• 1 tsp liquid sweetener
• Parsley
• chives
• dill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel the cucumber (use the skin on if it’s organic or homegrown), slice it thinly, and make a very strongly seasoned cucumber salad with diced onion, a little mustard, pepper, salt, a little sweetener, vinegar, and dill sprigs. Let it stand for a while to absorb the liquid. Now cook the potatoes with their skins on. Peel them while still as hot as possible and immediately cut them into thin slices and add to the cucumber salad. Mix well, adding a little stock if desired. Add a little oil and fresh herbs to taste. If the salad tastes a bit bland, I mix what’s missing with a little stock and add it to the salad to make it more fragrant. It tastes good warm with anything pan-fried, or roasted with sauce, but it’s also delicious cold with grilled food. I also serve it with fried fish or hard-boiled eggs.