Matjes salad with potatoes, egg and cucumber

Ingredients for 8 servings:

• 1 ½ kg potatoes
• 1 jar cucumber(s), pickled, medium-sized, 350 g drained weight
• Cucumber broth from the jar
• 1 m.-sized onion(s)
• 200 g herring fillet(s), pickled in oil
• 5 tbsp mustard, medium hot
• 1 tbsp, heaped Kampot pepper, red
• 10 eggs

Instructions

Working time approx. 40 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 25 minutes; Total time approx. 14 hours 5 minutes

Giebichensteiner style

Cook the potatoes until al dente and let cool. Finely dice the onion. Drain the cucumbers and reserving the liquid. Halve the cucumbers lengthwise, then cut into strips and then into cubes. Crush the red Kampot pepper in a mortar. Rinse the herring in lukewarm water, drain well, and cut into pieces. Hard-boil the eggs, peel them, halve them, and chop them into small pieces. Peel the potatoes and cut them into a bowl. Add the onion, cucumber, and pepper and mix well. Add the cucumber liquid and mustard and toss well again. Then fold in the herring and egg pieces. Cover the bowl and let it sit in the refrigerator for a day.