Beautiful potato salad

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 1 m.-large onion(s), red
• 1 shot of oil, plenty
• 1 shot of vinegar
• 1 tbsp sugar or maple syrup (American)
• Salt and pepper from the mill
• 1 garlic clove(s)
• some salt
• Parsley, chopped or chives
• 1 handful of celery, chopped into cubes, if desired
• 1 handful of green bell peppers, diced, if desired.
• some paprika powder
• n. B. water

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Bohemian-style potato salad with an American twist (old aunt emigrated to the USA)

Boil the potatoes until soft. Let them cool for at least an hour, preferably 2-3 hours, until they are firm enough to slice. Peel and slice. Crush the garlic clove with a little salt until a paste forms. Add plenty of oil and gently stir in the oil immediately, making sure that all the slices are placed individually in the bowl without sticking together. Then add the finely chopped onion and the garlic paste. Sprinkle with sugar, salt, and pepper, and add a dash of vinegar (you can add more, depending on the vinegar—neutral is best). Pour over 1/8 liter of water and mix gently. Finally, dust with paprika and sprinkle with chopped parsley or chives. For flavor and appearance, you can add (not too much—and before pouring over the water) chopped green bell pepper or—as my aunt, who emigrated to the USA, did—fresh chopped celery, and use maple syrup instead of sugar.