Boil the potato and bring to the boil 0,4l vegetable stock (0,4l water with ½ tbsp Rapunzel Clear Soup) Finely chop the onion, finely chop the garlic and mix well with the spices, vinegar and hot stock in a bowl.
When the potatoes are cooked, drain the water and peel the potato. Cut the peeled potatoes into thin slices directly into the bowl with the spice broth. Now mix the whole well and the cucumber best with a kitchen slicer in fine strips in the potato salad planing. Mix everything well and add some water of the 100ml. (The exact amount of water depends on the starch content of the potato.)