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Potatoes with cucumber sauce and egg

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Ingredients for 2 servings:

  • 500 g potatoes
  • Salt
  • 2 large eggs, hard-boiled, diced
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp oil (sunflower)
  • Pepper, from the mill
  • 1 bunch dill, chopped
  • 1 m.-large cucumber(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

especially suitable for hot days

Boil the potatoes in their jackets and peel them (not necessary for new potatoes or new potatoes). Halve the cucumber lengthwise and scrape out the seeds with a teaspoon. Cut the cucumber flesh into small cubes. Mix the mustard, lemon juice, oil, dill, pepper, and salt into a sauce/paste. Mix with the diced cucumber and egg and let stand for 30 minutes. The paste will then be thinned with the resulting cucumber juice. Season to taste and serve with the potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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