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🍽️ Fresh Potato and Cucumber Salad

277 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 0.5 cucumber
• 2 small onions
• 125 ml meat broth
• 1 tsp hot mustard
• 4 tbsp white wine vinegar
• pepper (from the mill)
• 1 bunch chives
• 5 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in this salted water for about 25 minutes until tender.
4. 4. Wash the cucumber meanwhile.
5. 5. Cut the cucumber in half lengthwise.
6. 6. Slice the cucumber halves into thin slices.
7. 7. Sprinkle the cucumber slices with salt.
8. 8. Let the salted cucumbers sit for 20 minutes.
9. 9. Squeeze the cucumbers well afterwards to remove the liquid.
10. 10. Peel the onions.
11. 11. Cut the onions into very small cubes.
12. 12. Put the onion cubes and the broth into a pot.
13. 13. Bring the mixture in the pot to a boil.
14. 14. Stir the mustard into the hot broth.
15. 15. Stir the vinegar into the mixture.
16. 16. Season the sauce with salt and pepper.
17. 17. Remove the pot from the heat.
18. 18. Drain the cooked potatoes.
19. 19. Let the potatoes steam dry until they are dry.
20. 20. Peel the cooled potatoes.
21. 21. Let the peeled potatoes cool down completely.
22. 22. Slice the cooled potatoes.
23. 23. Pour the hot broth over the potato slices.
24. 24. Mix the potatoes gently with the broth.
25. 25. Let the potato salad sit for 20 minutes.
26. 26. Rinse the chives under cold water.
27. 27. Shake the chives dry.
28. 28. Cut the chives into fine rings.
29. 29. Add the squeezed cucumber to the potato salad.
30. 30. Add the oil to the salad.
31. 31. Mix everything well together.
32. 32. Taste the salad again and adjust seasoning.
33. 33. Plate the salad.
34. 34. Serve the salad.

Nutrition per serving

• kcal: 277
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 34 g