Wash the potatoes and cook them in a saucepan with the lid closed for about 25 minutes. Then briefly quench the potatoes and peel them immediately (the potatoes are best peeled warm). Then cut the lukewarm potatoes into slices (tip: this is particularly easy with an egg cutter).
While the potatoes are boiling, whisk the salad oil and vinegar together with a little salt and pepper. Whisk the whole thing with one until the sauce is a little thick.
Heat the broth until it comes to the boil briefly and pour it over the potatoes. Let the potatoes soak in the broth for 5 minutes. Then lift the potatoes out of the broth with a slotted spoon and place in a bowl. Hard boil the eggs, quench, peel and roughly dice and add to the potatoes.
Cut the onions, apple and cucumber into small pieces and pour over the potatoes together with the dressing. Mix everything together in the large bowl and let it steep for 1-2 hours.
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