Boil the boiled potatoes and peel them.
Bring water to a boil with vinegar, sugar, pepper and oil.
Cut onions into cubes and add. Mix the cornflour with the eggs and add a little water.
When it boils, remove from the heat and stir it into the broth and let it boil briefly.
Then remove the pot from the heat again and add the potatoes.
Add parsley and chives cut into small pieces. Let it stand!
!
We usually make this potato salad in the summer, because it is always such a thing with mayonnaise in warm temperatures.
Don’t let the amount of liquid scare you.
It will not be a soup, because the liquid is spiked by the cornflour/egg mixture.
