Potato and cucumber salad with red onion and coarse mustard

Ingredients for 4 servings:

• 1 kg triplets
• 5 gherkins
• 3 tbsp grainy mustard
• ½ cucumber(s)
• 1 onion(s), red
• ½ bunch parsley
• ½ bunch spring onions
• e.g. salt and pepper
• n. B. sugar
• 2 bay leaves
• 3 allspice berries
• 100 ml cucumber juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

simple, vegan, delicious, light

Boil the potatoes and let them cool, then halve or slice them coarsely and place them in a bowl. Next, peel and dice the red onion. Halve and thinly slice the gherkins and add them to the potatoes. Next, finely chop the herbs. Wash the cucumber and finely dice them. Add a little oil to a pan and heat. Add the diced onions to the pan and sauté lightly. Add the bay leaves and allspice, sprinkle with a little sugar, and let them caramelize slightly. Add the coarse mustard, deglaze with the gherkin juice, and bring to a boil. Add everything to the potatoes in the bowl and mix together. Season with salt and pepper, and when everything has cooled, stir in the chopped herbs. You can find the video for this recipe at: https://www.youtube.com/watch?v=fsqrJ1X5otk&t=624s