Ingredients

• 1 kg young potatoes
• 3 slightly salted or pickled cucumbers
• 1 smaller red onion
• 1 tablespoon chopped dill
• 2 tablespoons chopped chives
• pinch of granulated garlic
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil

Preparation

1. Peel or scrape the potatoes, then cook in salted water. Drain and evaporate off the excess moisture. Cut larger potatoes into pieces.
2. To the potatoes add thinly sliced slightly salted or pickled cucumbers, finely minced red onion, dill, chives, garlic, lemon juice, and olive oil.
3. Season with salt and pepper and gently mix. Transfer to a salad bowl.