Fried Carp with Potato Salad

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

Mix the icing sugar, onions, and cooking oil and gently fold into the potatoes. Then whisk together the vinegar, beef broth, mustard, salt, and pepper well and pour over the potatoes. Mix everything gently and season to taste again before serving.

For the tartar sauce, finely chop all ingredients and mix into a well-seasoned, not overly thick mayonnaise.