John Myers
Ingredients for 2 servings:
- 600 g potatoes
- 1 cucumber(s)
- 500 ml buttermilk
- e.g. Dill, fresh or frozen
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes
vegetarian, simple, summer dish, low-calorie
Peel the cucumber and slice thinly with a kitchen slicer. Then season the cucumber generously with salt and let it steep for 30 minutes. Wash and finely chop the dill (I often use frozen dill, here 15 grams). Add it to the cucumber. After 30 minutes, add the buttermilk. Season everything with pepper, stir, and let steep for another 30 minutes. In the meantime, peel the potatoes and boil them in salted water for 20 minutes. Drain the water. After 30 minutes, season the cucumber salad again with salt and pepper, if necessary. Place the hot potatoes on a plate and top with a generous amount of cucumber salad. Background: When I was a child, I often had this at my grandmother’s in the summer. She sometimes made it with curdled milk. Fresh cow’s milk was placed on the stove in the kitchen to thicken it. This dish is certainly not for everyone, as it is not a crunchy salad; everything floats around and is a mixture of hot and cold. I love it very much and since it is a very light meal, I usually don’t just eat one portion.
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