Potato salad with vinegar, oil and cucumber

Ingredients for 6 servings:

• 800 g potatoes, e.g. Annabelle
• 100 g onion(s), finely diced
• 150 ml vegetable stock
• 1 cucumber(s), peeled
• 1 tbsp dill, finely chopped
• 4 tbsp white wine vinegar
• 5 tbsp sunflower oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Boil the potatoes in their jacket potatoes with salt and caraway seeds for about 20 minutes, then peel and slice the halved potatoes. Sauté the diced onions in hot oil until translucent, then add the vegetable stock and simmer gently for about 10 minutes. Season to taste with salt, pepper, and white wine vinegar. Stir a little sunflower oil into the stock. Halve the cucumber lengthwise and thinly slice, stir in the dill, add everything to the potatoes, and mix again. Then pour the onion stock over the potatoes and mix well, season with salt and pepper, and let it sit for at least 1 hour. The salad tastes best if it has been refrigerated overnight.