Ingredients:
6 all-purpose potato medium sized
3 small cucumbers
1 onion finely chopped
3/4 cup vegetable broth or chicken broth
1 handful green onions tops finely chopped
salt and pepper

Dressing:
1/2 cup olive oil
1/2 cup cider vinegar
1 tbsp mustard Any type you prefer
salt and pepper

Instructions:
Boil the potato until tender for about 20 minutes.

Make the dressing by adding all the ingredients to a small bowl and mix.
In a small pot, soften the onion with a bit of olive oil, at medium-low heat until translucent for 5 minutes.

When the onion is dry, and no liquid is coming out, add the vegetable broth and cook for two more minutes. Cool and reserve.

Once the potatoes are cooked, peel them with the help of a papel towel, and cut in half moons

Peel and cut the cucumbers in half moons, too.

Add the potato, cucumber, softened onions and dressing to a big bowl and mix all together.

Add the chopped green onion tops.

Serve warm or cold

From the desktop of Hernandez Farms
Did I ever tell you my grandfather was German. Actually his mother, my great grandmother, would speak German to me as a kid. Hot summer days and the 4th is a great time to try this wonderful traditional German potato salad with cucumbers. We eat it cold but I am told some restaurants in Germany serve it warm. It is always a hit anywhere I take it and it reminds me of my grandparents.