Baked Carp with Potato Salad

For the salad, peel, cook, and slice the potatoes.

Mix the powdered sugar, onions, and table oil and gently combine with the potatoes. Then thoroughly mix vinegar, beef broth, mustard, salt, and pepper and pour over the potatoes. Carefully mix everything and taste again before serving.

For the tartare sauce, finely chop all ingredients and mix into a spicy, not too thick mayonnaise.