Wash the potatoes, cook them until they are done, let them cool down completely, then peel them and cut them into slices. Wash the cucumbers, cap both ends, peel in zebra strips, cut in half lengthways, remove any grains and cut diagonally into slices approx. 3 mm thick. Peel, core and cut the tomatoes lengthways into eighths.
Wash the carrot, cap both ends, peel and julienne threads. Wash the mango, rub dry, peel, fillet the flesh from the stone and cut into approx. 1 cm cubes. Rinse and sort the bean sprouts. Peel the small, red onions and slice them into thin slices.
Squeeze the garlic cloves. Wash, core and cut the peppers into threads. Cut the small, green chilli diagonally from below into thin slices. Cut the green part of the spring onion crosswise into approx. 5 mm wide rolls.
Sprinkle the cucumber slices with the instant beef stock and mix well. Let it steep for about 30 minutes, then strain, continuing to use the broth and cucumber slices. Line a larger bowl with half of the potato slices. Then stack half of the cucumber slices on top. Scatter half of the julienne threads over the top. Place the rest of the potatoes on top of the cucumber and top with the rest of the cucumber slices.
Finally sprinkle the julienne threads, pepper strips, the tomato pieces and the onion rings as well as the washed and chopped herbs over them.
Dilute the cucumber juice with 4 tablespoons of water. Squeeze the garlic cloves and add to the cucumber juice together with the 3 spices, the chilli slices, the sugar and the vinegar. Mix well and pour over the salad. Let it steep for about 5 minutes. Then add the salad oil, mix everything well, season with salt and pepper and mix in ¾ the mango pieces and ¾ the bean sprouts. Let it steep for about 10 minutes before serving. Use the rest of the mango pieces and bean sprouts as well as the dill for garnishing.