The ingredients are simple and uncomplicated. Potatoes try to take without holes, to not have to clean: in this salad, we use it with the peel.

Firstly, we will bow. Peel and cut into small cubes.

Put in a container for salad, cool salt, add pepper and vinegar. Mix well and leave to marinate. This simple manipulation of the bow will give it the taste of pickles and our salad will "a La vinaigrette". And to the illusion of the presence of cucumber in the salad was a full - throw "dressing for the pickle". Onion marinated as much time as cooking the potatoes. Don't be afraid to slightly overdo: potatoes and oil eventually "eat" the excess salt.

Potatoes thoroughly wash and cut into cubes as vinaigrette and Olivier. Cut, without peeling. Once, long ago, I read that the greatest amount of nutrients in potatoes are contained in the peel and just below it. However, pesticides also. But if you trust the manufacturer or you have your potatoes - use it with the skin to the maximum. It will add benefit and charm to your dish.

Sliced potatoes cook for a couple. I do it in a slow cooker for 20 minutes. However, you can cook the potatoes in the usual way, but we need it hot, and cut it hot I don't really like. Potatoes after 15 minutes of cooking, check periodically for readiness. He may be ready sooner or later depending on the variety. Porridge made from potatoes we also do not need.

Hot potato immediately spread to the onions, stir, taste for flavor, adjust if necessary. Hot potatoes completely removes the bitterness of the onion, if it is there and makes it look like the crunchy pickles, which at times is enhanced by the filling of Maggi. In addition, hot potato easily absorbs the flavors of spices and after cooling you will find a complete harmony of taste.

Liberally pour oil, stir again and let it cool down completely. About the oil. Potatoes hot absorbs it quite a lot, personally I always use this and add more. Bold is not and swimming in butter lettuce will not be

Give the salad to cool completely, refrigerated a few hours in the fridge for realizing the full taste and serve, sprinkled with fresh herbs. I prefer dill.