Boil and peel the potatoes. Cut the vegetables and potatoes into bite-sized pieces and mix in a bowl with cucumber liquid, apple cider vinegar, salt and pepper.
It is best to let the salad sit for a few hours, even overnight.
Just before serving, add oil and herbs and season again. The salad can be eaten as a main dish in summer or with sausages, boulettes, roasted salmon. As a variation, you can mix in the fried salmon hot from the pan, as well as fried bacon (then it is also recommended to fry the onions and apples briefly). The oil can then be removed from the pan.