Cut the onions into very fine cubes. Heat 3 tbsp. oil and sauté the onion cubes in it. Put the onion cubes with the salt, stock, vinegar, pepper, mustard and the remaining oil in a suitable bowl.
2. make the potatoes in their skins, peel them while hot and cut them into thin slices in the vinegar broth while they are as warm as possible. Gently stir in the potato slices. Remove the peel from the cucumber, slice finely and season lightly with salt. Leave the cucumber slices for 1 hour, squeeze well and mix into the potato salad.
Sprinkle the leaf salad with the chive rolls and decorate with tomato slices (e.g. with a fried chicken).
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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