John Myers
Ingredients for 3 servings:
- 750 g potato(s), waxy
- 1 m.-sized onion(s)
- 200 ml vegetable broth, strong
- 1 tbsp mustard
- 3 tbsp white wine vinegar
- ½ large cucumber(s)
- 2 spring onions
- 3 tbsp oil (sunflower, rapeseed…)
- Parsley
- salt, pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 15 minutes
without mayo, with broth
Boil the potatoes, peel them, and slice them while still warm. Dice the onion and pour the hot stock over it. Then mix with the mustard and vinegar and pour over the potatoes. Let it sit for about 2 hours. Halve the cucumber (half) lengthwise and scrape out the core with a small spoon. Cut into thin slices. Halve the spring onions and also finely chop them. Add them to the potatoes along with the oil and let it sit for another 1/2 hour. Season with salt, pepper, and parsley.
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