Potato salad with cucumber and tomato

Ingredients for 6 servings:

• 1 kg potato(s) (waxy)
• ⅛ liter broth
• 7 tbsp vinegar (wine vinegar)
• 1 pinch(s) of sugar
• 1 cucumber(s)
• 500 g tomatoes
• Salt and pepper, from the mill
• 1 tbsp mustard, sweet
• 1 tbsp mustard, hot
• ⅛ liter oil, neutral
• 1 bunch of chives
• 1 bunch of dill

Instructions

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

Wash the potatoes, boil in salted water for 20 minutes, and peel while still warm. Heat the broth with 5 tablespoons of vinegar, dissolve the sugar in it, and season with pepper. Cut the potatoes into the vinegar broth and set aside. The potatoes should absorb most of the liquid. Wash the cucumber, cut it in half lengthwise without peeling it, scrape out the seeds, and dice the cucumber. Halve the tomatoes, press out the seeds, and dice the flesh. Season both with salt and pepper. Mix together the two mustards and the remaining vinegar, whisking in the oil drop by drop. Cut the chives into small rolls, setting aside a little for garnishing. Chop the dill, add both herbs to the sauce, and stir in the cucumber and diced tomatoes. Remove the potatoes from the broth with a slotted spoon, add them, and turn them carefully. Let them marinate for at least 30 minutes. Season the salad again and serve sprinkled with the remaining chives.