Bavarian potato salad with cucumber

Ingredients for 4 servings:

• 800 g potato(s), small, waxy
• 1 onion(s), red
• 500 ml meat broth
• 2 tbsp white wine vinegar
• 4 tbsp sunflower oil or corn oil
• ½ cucumber(s)
• 1 bunch of chives
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Boil the potatoes with their skins on for about 25 minutes, then rinse them with cold water. Peel the potatoes, slice them, and place them in a bowl. Finely dice the onion and add it. Heat the stock, stir in the vinegar and oil, season with salt and pepper, and pour it over the warm potatoes. Let them marinate for 15 minutes. Peel the cucumber and thinly slice or grate it. Finely chop the chives. If necessary, drain any excess stock from the potatoes, fold in the grated cucumber, season again with salt, pepper, and vinegar, if desired, and sprinkle with the chives. Serve immediately while lukewarm. Serve with hearty boiled sausages or meatloaf.