Wash the potatoes thoroughly. Cover with skin and cook in boiling water for about 20 minutes. Drain and rinse with cold water. Skewer the potatoes onto a three-pronged boiled potato fork or cake fork or simply hold them in your hand and remove the skin.
Let the potatoes cool down.
Cut cold potatoes into approx. 1⁄2 cm thick slices and place in a large bowl.
Peel and finely dice the onions. Add oil to the pan. Add the onions and fry them for about 2 minutes. Put potato slices with the broth marinade in a bowl. Boil 3 eggs in boiling water for about 10 minutes until hard.
Cold quench, peel off the skin. Wash 400 g tomatoes, cut into small pieces. Cut 4 gherkins into slices. Mix 250 g mayonnaise, 200 g salad cream and 4 tbsp. gherkin stock. Season to taste with salt and pepper.
Chop the eggs. Add the tomatoes, eggs and cucumber with the salad cream to the potatoes. Leave to stand for at least 30 minutes. Wash 1 bunch of curly parsley, dab dry, chop leaves finely. Mix parsley into the salad.
Season again with salt and pepper.