Cook potatoes with skin in boiling water for about 15 minutes. Then drain, rinse, peel and halve. In the meantime, boil the eggs in boiling water for about 9 minutes until hard, rinse with cold water, peel and peel. Peel onions and cut into rings
Bring vinegar and vegetable stock to the boil. Blanch the onion rings briefly in it, remove, put aside and season with salt and pepper. Pluck the basil, except for a little bit for garnishing. Puree finely with olive oil in the universal chopper
Cut the tomatoes in half. Halve avocado, remove stone. Peel the fruit halves and cut into pieces. Sprinkle with lemon juice and fold into the potatoes with the tomatoes and basil oil. Season and leave to stand for about 30 minutes
Season potato salad again and arrange on a plate. Dice eggs finely with an egg slicer and sprinkle over the salad. Garnish with remaining basil