potato salad

Ingredients for 2 servings:

• 500 g potatoes, waxy or mostly waxy
• 1 large onion(s)
• 1 shot of balsamic vinegar, light or elderflower vinegar
• 1 cucumber(s), green
• e.g. salt and pepper
• 1 shot of rapeseed oil
• n. B. Water, lukewarm
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

like my father made it

Boil the potatoes and then peel them. Cut the potatoes, if possible while still hot, into not too thick slices and place them in a bowl or other container. Peel and dice the onion and add it to the boiled potatoes. Dilute the vinegar with lukewarm water, season to taste, and stir it into the potatoes. Season with salt and pepper to taste and add a pinch of sugar. Drizzle rapeseed oil over the potato salad and mix everything together. Peel the green cucumber and cut it into slices or very small cubes and mix it in. Let the salad marinate and then serve with other side dishes. My father made potato salad without cucumber, especially in the 1960s, due to a shortage of cucumbers. So you can leave it out if you like.