Nicky's Bavarian potato salad with cucumber

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• salt and pepper
• 1 cucumber(s)
• 3 onions
• 200 ml meat broth
• 1 tbsp mustard, medium hot (more if needed)
• 6 tbsp white wine vinegar
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

figure-friendly, as it contains no mayo

Boil the potatoes with the skin on in salted water for 25-30 minutes (depending on size), rinse well, peel, and slice. Wash the cucumber thoroughly and cut into thin slices with the skin on, season lightly with salt, and let it simmer, covered. Peel and finely dice the onions, cook uncovered in the stock for 4 minutes, then pour the hot stock over the still-hot potatoes. Gradually add the stock to the salad and fold in. This prevents the salad from swimming if it doesn’t absorb enough stock (sometimes I only need 0.125 ml stock). Season with mustard, vinegar, oil, salt, and pepper and let cool, stirring occasionally. Squeeze the cucumber slices well and then fold them into the potato salad. Season the salad with salt, pepper, mustard, and vinegar to taste.