1. Cook potatoes, they should stay relatively hard and let them cool until a bit above room temperature 2. Peel potatoes 3. Cut potatoes into thin pieces, size of about a quarter. Shape is not important 4. Shred onion on smallest grater - the ones that stick out 5. Salt on top of potatoes 6. Pepper in top 7. Put onions on top of potatoes 8. Poor Gefro (mixed with .5 liters water) or beef stock on top 9. Oil 10. Vinegar 11. Potatoes should be "swimming" in the sauce, they will absorb a lot 12. Let sit for at least 30 min 13. Can add more stock, salt pepper as needed 14. Chives cut into small pieces on top

   1. Cook potatoes, they should stay relatively hard and let them cool until a bit above room temperature 2. Peel potatoes 3. Cut potatoes into thin pieces, size of about a quarter. Shape is not important 4. Shred onion on smallest grater - the ones that stick out 5. Salt on top of potatoes 6. Pepper in top 7. Put onions on top of potatoes 8. Poor Gefro (mixed with .5 liters water) or beef stock on top 9. Oil 10. Vinegar 11. Potatoes should be "swimming" in the sauce, they will absorb a lot 12. Let sit for at least 30 min 13. Can add more stock, salt pepper as needed 14. Chives cut into small pieces on top