← All recipes

🥗 Fresh Potato and Cucumber Salad with Dill

130 kcal · 30 min · 4 servings

Ingredients

• 600 g large waxy potatoes
• salt
• 100 g red onion (2 red onions)
• 3 tbsp apple cider vinegar
• 150 ml classic vegetable broth
• 0.5 tsp agave syrup
• 1.5 tbsp rapeseed oil
• 500 g cucumber (1 cucumber)
• pepper
• 3 sprigs dill

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place them in boiling water and cook them for about 20 minutes until tender.
3. 3. Drain the water and rinse the potatoes with cold water to stop the cooking process.
4. 4. Peel the potatoes while they are still warm.
5. 5. Let them cool down completely.
6. 6. Slice the cooled potatoes into thin rounds.
7. 7. Lightly sprinkle the potato slices with salt.
8. 8. Peel the onions.
9. 9. Cut the onions into very small dice.
10. 10. Add the vinegar, broth, and agave syrup to a pot.
11. 11. Bring the mixture to a boil.
12. 12. Pour the boiling hot liquid directly over the potato slices.
13. 13. Add the oil.
14. 14. Mix everything gently so that the potatoes do not break apart.
15. 15. Let the salad marinate for 30 minutes.
16. 16. Stir gently from time to time.
17. 17. Peel the cucumber.
18. 18. Wash the cucumber.
19. 19. Grate the cucumber into very thin slices.
20. 20. Set aside the cucumber slices until needed.
21. 21. Season the salad with salt and pepper.
22. 22. Add the thin cucumber slices to the potato salad.
23. 23. Mix everything well.
24. 24. Let the salad marinate for another 10 minutes.
25. 25. Wash the dill thoroughly.
26. 26. Shake the dill dry.
27. 27. Pluck the small dill leaves from the stems.
28. 28. Chop the dill leaves finely.
29. 29. Set the dill aside.
30. 30. Add the finely chopped dill to the finished salad.
31. 31. Mix the dill into the salad.
32. 32. Serve the salad immediately.

Nutrition per serving

• kcal: 130
• Protein: 3 g · Fett/Fat: 2 g · Carbs: 21 g