Boil the potatoes in their skins, drain, rinse, peel and cut into very thin slices. This is best done with a cutting board or possibly a vegetable slicer.
Rub the bowl with a peeled, halved clove of garlic. Put the potato slices in it.
Mix the vinegar with the soup and pour over the potato slices.
Season with salt, pepper and the onion to taste. Then add the oil and fold it in.
Leave the salad at room temperature (not in the refrigerator!) for a while.
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