Our potato and cucumber salad

Ingredients for 2 servings:

• 400 g potatoes, new
• ½ cucumber(s)
• 3 spring onions
• 1 bay leaf, fresh
• 100 ml vegetable broth, hot
• 1 tsp mustard, medium hot
• 1 tbsp white wine vinegar
• 1 tbsp, heaped mayonnaise
• salt and pepper
• Fresh herbs to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

This is how we like to eat it. It’s also available vegan.

Wash the potatoes and boil them in well-salted water with the bay leaf. Drain, allow to cool slightly, and peel while still hot. Let them cool slightly so they are easy to handle, then slice them. Mix the hot broth with the vinegar and mustard and pour over the potatoes. Now add a little pepper, mix everything carefully, and let it cool. In the meantime, wash and trim the onions and slice them into fine rings. Peel the cucumber, halve it or quarter it depending on its thickness, and remove the seeds. Cut the cucumber into not-too-thin pieces. When the potatoes are completely cool, fold in the mayonnaise and onion rings and let the salad marinate for a while. To avoid watering down the salad, add the cucumbers to the potatoes just before serving. If you want the salad to be vegan, either use oil instead of mayonnaise or choose a vegan product. If you like, add fresh herbs to the salad.