|1½ kg||potatoes (waxy)|
|500 ml||vegetable broth|
Wash potatoes thoroughly under cold water and add to a pot of water. Salt generously, and cook over medium heat for approx. 20 min. Drain and let cool.
Peel cooled potatoes and slice thinly. Add to a bowl. Dice dill pickles and onions. Finely chop parsley and dill. Set aside.
Add eggs to a pot of water and bring to a boil. Reduce heat to medium and cook for approx. 8 – 10 min. Drain and let cool. Peel and dice cooled eggs.
Add vegetable broth, vinegar, onions, mustard, salt, pepper, and sugar to a saucepan. Whisk until well combined, and bring to a boil. Let cool and pour over the potato slices. Let set for approx. 10 min.
Add eggs, cucumbers, parsley, and dill to the potato salad. Mix until well combined and gently fold in mayonnaise. Mix well once more before serving. Enjoy cold or at room temperature!