Kartoffel mit Gurke

Boil potatoes with 1 tsp salt and water for 20 minutes or pressure cook, once done transfer to bowl of cold water and peel. Slice potatoes while warm and place in a large bowl.

Pour broth and let it rest for 20 minutes turning occasionally, so the broth is absorbed evenly, potatoes may crumble at this stage and its okay

Mix together vinegar, oil, mustard, sugar, pepper and onions to form a vinegrette

Now add cumumbers to the potatoes, pour vinegrette, mix well and let it rest for 20 minutes before serving. Leftovers can be refrigerated for 2 days

Serve with pan fried fish and greens