John Myers
Potato Salad with Green Cucumber
The perfect potato salad with green cucumber recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 0,5 Cucumber
- 1 Red Onion, finely diced
- 1 tbsp Medium hot mustard
- 250 ml Vegetable broth
- 2 tbsp Truffle oil
- 1 tbsp Oil
- 1 bunch Parsley, chopped
- Black pepper from the mill
- Salt
- 1 Schu Cucumber water
- Peel the cucumber, cut in half and remove the seeds with a spoon and then cut the cucumber into slices. Boil the potatoes, drain them while they are still hot, peel them and cut into slices and place in a bowl, add the cucumber slices.
- Heat 1 tablespoon of oil in a saucepan and fry the onion until translucent, add the vegetable stock and simmer for 5 minutes. Then remove from the heat and stir in the mustard and truffle oil and season very strongly with salt and pepper and pour over the still warm potatoes, mix well and finally fold in the chopped parsley and steep in the refrigerator for at least 2 hours, but preferably overnight to let.
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