Grandma's potato and cucumber salad

Ingredients for 1 servings:

• 1 ½ kg potato(s), waxy
• 1 cucumber(s)
• 1 small onion(s)
• 150 ml vegetable stock
• 150 ml salad cream, e.g. Miracel Whip
• 200 ml cream
• e.g. salt and pepper
• 2 spring onions or chives

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Boil the potatoes with their skins on. Peel while still lukewarm and slice. Heat the vegetable stock and pour it over the potatoes. I prefer a strongly seasoned stock, which saves salt and pepper later. Gently mix the potatoes and stock every now and then until the stock has been absorbed by the potatoes. At the same time, peel the cucumber and slice it into thin slices. Add 2-3 pinches of salt, mix, and let it stand for a while. Drain any excess water from the cucumber and squeeze out any remaining liquid from the cucumbers with your hands. Add the cucumber to the potatoes, add the salad cream and half of the cream. Season lightly with salt and pepper. Add the spring onions sliced ​​into rings (two is best) or chives. Let stand in the refrigerator for at least 3 hours, overnight if possible. Add a little more cream before serving, if desired, and then season again to taste. Grandma always served this salad for barbecues, birthdays, New Year’s Eve, Christmas, or just because.