Lower Franconian potato salad

Ingredients for 4 servings:

• 1 kg waxy potatoes (approx. 13 – 14 potatoes)
• 1 pickle(s)
• 100 ml vegetable stock
• 3 tbsp balsamic vinegar, light
• Salt and pepper from the mill
• 3 tbsp oil, good
• 1 pinch(s) of sugar
• 3 spring onions

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Recipe from my SM

Wash whole potatoes, place in a pot of cold water, and bring to a boil. Add 1 teaspoon of salt to the boiling water and boil until tender. Test for doneness and check. Let the potatoes cool slightly and peel while still warm. Place in a large bowl and sprinkle 1 teaspoon of salt and two turns of pepper over the peeled whole potatoes. Slice the potatoes, cut the gherkin into small strips, and cut the spring onion into small rolls. Add the vegetable stock, vinegar, oil, and sugar, stir to combine, and let stand for about 2 hours. Season again with salt, pepper, and sugar before serving.