Kelah's potato salad

Ingredients for 6 servings:

• 1 ½ kg jacket potatoes, waxy
• 1 jar of pickles
• 500 g salad (meat salad, without cucumber)
• 4 m.-sized onion(s)
• 1 tbsp, leveled vegetable broth, instant
• some olive oil, high-quality
• some caraway
• 1 shot of cucumber juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the potatoes, cover with water in a pot, add a little caraway seeds, and cook until soft. Meanwhile, peel and finely chop the onions, then sauté in a pot with a little olive oil. Let cool, then transfer to a large salad bowl. Finely chop the gherkins and add them as well. Peel and dice the cooked potatoes, and add them to the bowl. Drizzle a dash of olive oil over the potatoes. Add the vegetable stock and meat salad, along with a dash of the gherkin juice. Mix thoroughly—no additional seasoning should be necessary. Tip: I like it best fresh, with slightly lukewarm potatoes. The recipe doesn’t require many ingredients, and the potatoes don’t drown in mayonnaise or crème fraîche. I, and everyone who has tried it, absolutely love it in this simple form, and it’s a regular at all parties and barbecues. The portion sizes are based on hearty eaters.