For the potato salad, finely grate soft-boiled, peeled potatoes on a cucumber slicer.
If the slices fall apart, it does not matter, the more broth they raise. Pour half of the stock over the potatoes, add oil, pepper, curry and mustard.
Grate the onion. Mix everything, add more broth if necessary. Refrigerate the salad and eat it the same day.
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