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Light summer potato salad

updated

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 1 cucumber(s)
  • 1 bunch radishes, large
  • 1 onion(s)
  • 150 ml vegetable stock
  • 6 tbsp sour cream
  • 1 ½ tsp mustard
  • 1 dash of lemon juice
  • 2 bunches of chives
  • e.g. salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Boil the potatoes with their skins on for about 20 minutes, then drain and let cool for about 20 minutes. Peel and slice the potatoes. Peel and dice the onion. Thinly slice the cucumber and radishes, place them in a bowl with the diced onion, and toss with the potatoes. For the dressing, combine the vegetable broth with sour cream, mustard, lemon juice, salt, and pepper. Finely slice the chives. Toss the dressing and chives with the salad. Let stand for about 20 minutes and season again to taste.

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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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Light summer potato salad