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🍽️ Fresh Potato, Cucumber and Corn Salad

234 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (mainly waxy)
• 2 onions
• 0.5 cucumber
• 2 spring onions
• 1 can corn
• 2 tbsp pickled green pepper
• 0.25 l hot broth
• 4 tbsp white wine vinegar
• salt
• 1 pinch sugar
• 1 tbsp mustard
• 2 sprigs dill
• 3 tbsp sunflower oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cook the unpeeled potatoes until tender, which takes about 25 minutes.
3. 3. Peel the cooked potatoes.
4. 4. Let them cool down for a short while.
5. 5. Cut the potatoes into small cubes.
6. 6. Peel the onions.
7. 7. Dice the onions finely.
8. 8. Add the onion cubes to the potatoes.
9. 9. Peel the cucumber.
10. 10. Cut the cucumber into finger-length strips.
11. 11. Slice the spring onions into thin rings.
12. 12. Drain the corn.
13. 13. Mix the hot broth with vinegar, salt, sugar, mustard, and pulled dill to make the marinade.
14. 14. Pour the marinade over the potatoes.
15. 15. Add the oil.
16. 16. Mix everything well until the liquid is almost completely absorbed.
17. 17. Fold in the cucumber strips, spring onion rings, and corn.
18. 18. Let the salad marinate at room temperature for a while.
19. 19. Taste the salad again before serving.
20. 20. Divide the salad into four portions.
21. 21. Garnish the portions with pickled peppers and dill tips.

Nutrition per serving

• kcal: 234
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 33 g