Salad: Colorful Potato Salad with Vienna Sausages

Heat the chopped onions in the vegetable stock with vinegar and oil, salt and pepper and bring to the boil briefly. Put the whole thing in a bowl to let the brew cool down.

In the meantime, peel off the still hot jacket potatoes and cut them into slices, then add to the stock and stir well so that the potatoes can absorb the stock well, add salt again if necessary and then let everything stand for a while.

Make the salad on the side - wash it, dry it and then cut it and put it in a bowl. Peel the cucumber, cut in half, scrape the inside out with a spoon and then slice the cucumber. Wash and cut the radishes and add them to the salad. Season and refine everything with salt and pepper and vinegar and oil.

Heat the sausages in the water and serve.