Quick potato and radish salad

Ingredients for 2 servings:

• 500 g potatoes
• 1 onion(s)
• 20 g butter or margarine
• ¼ liter broth (instant)
• 150 g cucumber(s) (mustard pickles)
• 1 bunch of chives
• 1 bunch of radishes
• 3 tbsp oil
• 3 tbsp vinegar (white wine vinegar)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel the potatoes and slice them thinly. Dice the onions very finely. Wash the radishes and slice them thinly, and cut the chives into small rolls. Chop the cucumbers, bring the broth to a boil, and cook the potato slices in it for about 5 minutes. Drain and reserve the broth. Heat the butter in a pan and add the very finely chopped onions until translucent, then let cool slightly. Combine the vinegar and oil and season with salt and pepper. Mix the onions and vinegar-oil mixture with the potatoes, stir in the radish slices, cucumbers, and chives, and refrigerate. If necessary, add a little more of the reserved broth if it is too dry.