Mashed potatoes with cucumber salad

Ingredients for 1 servings:

• 1 cucumber(s)
• ½ tsp, leveled salt
• 2 tbsp vinegar
• 3 tbsp water, cold
• 3 tsp sugar
• ¼ tsp pepper
• 250 g potatoes
• ½ tsp salt
• 1 tsp rapeseed oil
• 50 g diced ham

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a quick, light, summery dish

Peel the potatoes and cut them into smaller cubes so they cook faster. Add 0.5 teaspoon of salt and cook with just enough water to cover them. Peel the cucumber and grate it onto the grated cucumber, sprinkle 0.5 teaspoon of salt over it, mix, and set aside. Let it sit for about 10 minutes. Meanwhile, put the vinegar, water, sugar, and pepper in a bowl and stir with a spoon until the sugar has dissolved. Now add the cucumber and the strained water and mix well. The salad should be sweet and sour with a peppery note. Add more seasoning if desired. Fry the ham cubes with the oil in a small pan. Once the potatoes are tender, drain them and reserve the cooking water. Mash the potatoes and add about 50 ml of the cooking water. The mash should be smooth, but not too runny. Finally, stir in the ham cubes. Place the mashed potatoes in the center of a plate and use a fork to make a hollow in the mashed potatoes, then add the cucumber salad. Of course, any cucumber salad can be eaten with the mashed potatoes, and if you don’t like mashed potatoes and salad on the same plate, you can eat them from a separate bowl.