John Myers
Styrian Potato and Cucumber Salad
The perfect styrian potato and cucumber salad recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 1 Cucumber
- 1 Onion
- Salt
- 100 g Bacon
- 3 tbsp Sunflower oil
- 3 tbsp Pumpkin seed oil
- 1 tbsp Pumpkin seeds
- 150 ml Chicken broth
- 1 tbsp Mustard
- 50 ml White wine vinegar
- 1 tbsp Butter
- Boil the potatoes in plenty of salted water until they are soft. Let cool, peel and cut into thin slices. Peel the cucumber, cut it in half lengthways and scrape out the seeds with a spoon. Cut the cucumber halves into slices and add to the potato slices.
- Toast the pumpkin seeds in a pan without fat. Peel the onion and cut into fine cubes. Dice the bacon as well. Heat the butter in a pan, fry the bacon until golden brown, add the onions and sauté for 3 minutes. Deglaze with vinegar and broth, stir in mustard and simmer for 3 minutes on reduced heat. Then pour in the sunflower oil while stirring. Add the hot marinade to the potato and cucumber slices, mix well. Season the salad with salt and pepper. Stir in pumpkin seed oil and pumpkin seeds and let the salad stand for at least 2 hours.
Facebook Comments