Potato salad with fresh cucumber

Ingredients for 4 servings:

• 1 ½ kg jacket potatoes
• 1 cucumber(s)
• 1 bunch of radishes
• 1 m.-large onion(s), red
• 2 stalk(s) spring onion(s)
• 2 garlic cloves
• ½ liter vegetable broth or beef broth
• 1 tbsp mustard, medium hot
• salt and pepper
• 1 pinch(s) of sugar
• 4 tbsp olive oil
• 3 tbsp vinegar
• 2 tbsp apple cider vinegar
• Fresh herbs, e.g. chives and parsley
• 4 eggs, hard-boiled

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

easy to prepare, hearty in taste

Peel the boiled potatoes while they are still hot, let them cool, and then slice them thinly. Finely slice the peeled cucumber and trimmed radishes. Dice the onions and chop the garlic. Mix everything with the stock. When adding the stock, be careful not to let the potatoes become too wet. Make a vinaigrette from the vinegar, apple cider vinegar, oil, salt, pepper, and sugar. Add it to the potato salad and mix everything well. Let the potato salad marinate for at least 1 hour. Before serving, toss the salad well again, adding the chopped fresh herbs and the finely sliced ​​spring onions, and garnish with the peeled and halved eggs.