Potato Salad with Cucumber and Corn
- For the salad
- 600 grams potatoes (waxy variety, such as red potatoes)
- 2 onions
- ½ Cucumber
- 2 scallions
- 1 sm jar Corn
- 2 Tbsps peppers (green, pickled)
For the salad, rinse the potatoes and boil about 25 minutes. Let cool slightly, then peel and cut into cubes. Peel the onions, chop and add to the potatoes.
Peel the cucumber and cut into finger-length sticks. Cut the scallions into thin rings and drain the corn.
For the marinade, mix together the hot broth with vinegar, salt, sugar, mustard and chopped dill and pour over the potatoes. Add the oil and stir. Mix well until the marinade is absorbed into the potatoes. Stir in the cucumber, scallions and corn. Let sit until salad is at room temperature.
Before serving, divide salad into four portions and garnish with pickled pepper and more chopped dill.