My Swabian potato salad with cucumber

Ingredients for 2 servings:

• 500 g potato(s), waxy
• 1 onion(s)
• ½ cucumber(s)
• 1 tbsp vinegar, any
• n. B. herbal salt
• n. B. Pepper from the mill
• 2 tbsp rapeseed oil
• ½ tsp mustard, hot
• 100 ml meat broth
• 1 tbsp parsley

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Wash the potatoes and boil in salted water for about 25 minutes until tender. Allow to cool, but they should still be lukewarm. Peel, slice, and place in a bowl. Peel and slice the cucumber, place in a bowl, add a good pinch of salt, and let the cucumber steep. Peel and dice the onion. Heat a tablespoon of rapeseed oil in a small pan and sauté the onions until translucent. For the salad dressing, mix the vinegar, mustard, salt, and pepper well, then pour the mixture over the potatoes along with the onions, mixing carefully. Heat the meat broth and pour it over the potatoes. Finally, squeeze out the cucumber, drain off any excess water, and add the cucumber to the potatoes. Let the salad steep for an hour, adding a little more broth and/or oil if necessary. Wash and finely chop the parsley. Season the potato salad to taste and sprinkle with parsley before serving.