Heidi's Potato Salad

by Adelheid "Heidi" Kötter Remde

Potatoes

Pepper

Salt

Marjoram

Thyme

Cooking oil

Vinegar

Chopped onions.

Cook small potatoes the day before, until tender, but not mushy.  Peel and cool.  Slice potatoes and spread in layers in bowl.  After each layer, sprinkle with remaining ingredients.  Make 2-3 layers.  Mix carefully so you don't break up the potatoes and then refrigerate overnight.  Next morning, pour a couple of spoonfuls of boiling water over the salad.  Add cubed dill pickles.  Mix with chives, dill, parsley or whatever you have.  Add a tiny bit of mayonnaise if desired.