Cook the potatoes with their skin on in plenty of salted water, drain and rinse in cold water. Then let it cool down and then peel off the peel. Cut the potatoes into cubes about 1 cm.

Peel the onions and dice them. Cut the cucumber into slightly larger cubes than the onion. Dab some matjes, remove any excess oil and cut into smaller cubes than those of the potatoes. Wash, dry, chop parsley.

Place all prepared ingredients in a larger bowl. Pour in the oil, vinegar, a dash of the cucumber water and mix everything well. Season to taste with pepper, salt and sugar. Finally fold in the parsley and let the salad steep for at least 1 hour at room temperature (the longer the better). Stir well before serving, season to taste and, if necessary, add a little more seasoning.

About 1 hour before serving, slice the beetroot very thinly and arrange it on the plates. Brush lightly with olive oil with a brush and season with pepper and salt from the mill. Let it flow.

Just before serving, fry the fried eggs. Place the salad in the middle of the beetroot carpaccio using the form and place the fried egg on top. Then just let it taste ............