Potato salad deliciously light

Ingredients for 8 servings:

• 2 kg potato(s), (waxy)
• 2 onions, finely chopped
• 1 cucumber(s)
• 1 jar cucumber(s) (gherkins)
• 1 jar mayonnaise
• 1 tsp mustard
• 1 bunch parsley (flat)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Boil the potatoes until tender (with the skin on), then peel and slice (you can also do this a little later). First, dice the onions and place them in a large salad bowl. Then chop the gherkins (as many as you like) and add them, then add a good teaspoon of mustard. Season with salt and pepper from the mill—plenty—don’t worry, the potatoes will absorb a lot. Peel and halve the cucumber, remove the seeds with a spoon, then slice and add them to the bowl. Add a little gherkin juice and the jar of mayo, seasoning to taste with a little salt and sourness. Add the potatoes (I chop them up now), and let it all sit for a bit (at least 60 minutes). Chop the flat-leaf parsley and stir it in, then serve. Super fresh and delicious for grilling, on its own, or with anything fried.