Rinse the potatoes very well and soften them in their skins for about fifteen minutes. While still hot, cut the potatoes into halves or quarters according to size and place in a large bowl.
Clean the mushrooms dry. Remove the skin from the onion and chop coarsely. Steam in oil until light yellow. Add the mushrooms and steam briefly. Extinguish with white wine and cook for two minutes with the lid closed. Now pour off the cooking liquid and add the mushrooms to the potatoes.
For the sauce, mix soup, vinegar, oil and mustard. Season with salt, bell pepper and paprika. Chop the tarragon and stir it in. Add to the still warm mushroom-peas form and mix well. Cool the leaf salad.
To finish, peel the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Again, cut the cucumber halves in half lengthwise and cut into large cubes. Mix into the potato salad.
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