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🍽️ Fresh Potato and Cucumber Salad

279 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 1 cucumber
• 1 onion
• 125 ml vegetable broth
• 1 tsp hot mustard
• 4 tbsp white wine vinegar
• pepper (from the mill)
• 1 pinch raw cane sugar
• 0.5 bunch chives (10 g)
• 5 tbsp rapeseed oil

Instructions

1. 1. Boil a large pot of water with salt.
2. 2. Place the potatoes in the boiling water.
3. 3. Cook the potatoes for 20 to 30 minutes until tender.
4. 4. Drain the water and rinse the potatoes with cold water to stop the cooking process.
5. 5. Peel the still warm potatoes.
6. 6. Let the peeled potatoes cool down completely.
7. 7. Wash the cucumber thoroughly.
8. 8. Cut the cucumber in half lengthwise.
9. 9. Slice the cucumber halves into thin slices.
10. 10. Sprinkle the cucumber slices with salt.
11. 11. Let the salted cucumbers sit for about 20 minutes.
12. 12. Gently squeeze the cucumbers to remove the liquid.
13. 13. Peel the onion.
14. 14. Cut the onion into very fine cubes.
15. 15. Put the onion cubes and the broth into a pot.
16. 16. Bring the mixture in the pot to a boil.
17. 17. Stir the mustard and vinegar into the hot broth.
18. 18. Season the sauce with salt and pepper.
19. 19. Add a pinch of sugar.
20. 20. Remove the pot from the heat.
21. 21. Slice the cooled potatoes.
22. 22. Pour the hot broth over the potato slices.
23. 23. Gently mix the potatoes with the broth.
24. 24. Let the potato salad sit for approx. 20 minutes.
25. 25. Rinse the chives.
26. 26. Shake the chives dry.
27. 27. Cut the chives into fine rings.
28. 28. Mix the salad with the cucumbers and the oil.
29. 29. Taste the salad again and adjust seasoning.
30. 30. Serve the potato salad with cucumber.

Nutrition per serving

• kcal: 279
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 35 g