Cook potatoes, onions are cut into crescents, and fry gently in the heated butter with sugar. Boil the potatoes are cut into larger cubes and add to the onion. All fry another 3-4 minutes while stirring was careful not to break up the potatoes. Immediately prior to the salad off the fire put white pepper and salt. The finished salad flavored with vinegar and sprinkle with savory, so stay in the refrigerator for about 1 hour.