Potato salad with cucumber

Ingredients for 4 servings:

• 1 kg potatoes
• 2 cucumbers
• 3 eggs, hard-boiled
• 2 m.-sized onion(s)
• 300 g remoulade
• 1 tsp marjoram, dried
• nutmeg
• pepper
• Salt
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes lukewarm and cold

Cook the potatoes in their skins, drain, and let them “steam off” in a pot with the lid closed. Peel and slice the cucumbers (when cucumbers are in season, I leave the skins on), mix a little salt with the cucumbers, and let them sit for about 10 minutes. Peel, halve, and thinly slice or slice the onions. Season the remoulade with salt, pepper, marjoram, and nutmeg. Feel free to add a bit more salt, as the potatoes absorb a lot of salt. Lightly squeeze the grated cucumber with your hands so the salad doesn’t absorb too much water. Slice two of the eggs, peel and slice the potatoes. Mix the potatoes, cucumbers, eggs, and onions with the remoulade. Season again and finally fold in the finely chopped chives. The leftover egg is for garnish. You can serve the salad lukewarm, then mix all the ingredients together and add the still-warm potatoes at the end. Or chilled (preferably overnight).