Braised Potato Salad
Scrub potatoes and cook in salted water for about 30 minutes.
Peel cucumbers, halve lengthwise, scrape out seeds and cut cucumber halves into slices. Peel and finely dice shallots. Heat oil in a pan and saute shallots for a few minutes. Add cucumbers and saute for about 5 minutes, stirring occasionally. Heat broth and season with vinegar and sugar. Add 4-5 tablespoons of broth to cucumbers. Simmer down and remove from the heat.
Drain potatoes, let evaporate and peel while still warm. Cut into thin slices and add to the bowl with remaining broth. Add cucumbers and let cool.
Rinse dill, shake dry and pluck off tips. Sprinkle salad with dill and season with salt and pepper. Serve.