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500 - 600 g waxy potatoes
1 or 1/2 onion (according to size)
1/8 - 1/4 l soup
apple vinegar (or balsamic vinegar)
oil (pumpkin seed oil)
salt, pepper
mustard, chives
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Peel the cooked potatoes when they are still hot and thinly slice them, pour over some heated soup, add salt, pepper, finely chopped onion and mustard and stir to combine. Now sprinkle with chives.
Tip: Some like a pinch of sugar, especially the Viennese.