Saturday: potato salad

A lunch designed to use up some of the large quantity of potatoes we have left:

Steam some sliced potatoes. While they're cooking combine finely chopped onion with vegetable bouillon, cider vinegar, peanut oil, and sliced wienerli. When the potatoes are done, stir them in with black pepper and piment d'espelette. Steam some green beans. When they are done, stir them in to the salad. Add salt if needed and serve.