1 kilo salad potatoes (any variety you find, preferably not new)
200ml vegetable bullion (from a stock cube is fine)
4 tabelspoons vinegar --white
2 tablespoons mustard-- prefer Dijon or yellow, not English
pinch of sugar
ground black pepper
salt to taste
2 tablespoons olive oil
1 finely chopped onion
1 thinly sliced cucumber (no skin)
Boil the potatoes for 30 minutes or until tender, then rinse under cold water and carefully peel off the skin. (It really makes a difference, don't try to peel them before boiling). Slice very thinly (don't worry about breakage) and put into a big salad bowl.
In a smaller bowl, whisk together your bullion, vinegar, mustard, vegan sugar, pepper, salt, oil and chopped onion, and then carefully stir into the potatoes. Its okay if they are still warm at this point.
When at room temperature, stir in the sliced cucumber and sprinkle the chives over the top, then refrigerate for at least an hour (better overnight).
Regional variations (not all at once, of course): omit the cucumber, add washe'd lambs lettuce, fry the onions before adding, add 2 finely chopped slices of veggie bacon before refrigerating, substitute the juice of a lemon for the vinegar, add minced garlic and tarragon, add a splash of Maggi.
I hope you enjoy-- this is a traditional potato salad recipe from the south of Germany, used by Bavarians and Swabians. My grandmother used to make it like this, and my mom makes the version with the lambs lettuce.
I could eat this everyday.