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Cucumber – potato – salad

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Ingredients for 2 servings:

  • 500 g potatoes, boiled
  • ½ cucumber(s)
  • 3 gherkins
  • 6 tbsp salad cream
  • 100 ml vegetable stock
  • 2 tsp mustard
  • 1 bunch of parsley
  • 1 onion(s)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

A light potato salad with cucumbers

Peel and slice the cooked, cold potatoes. Cut the cucumber into very thin slices and add them. Chop the gherkins, parsley, and onion and add them as well. Mix the salad dressing with the salad cream, vegetable stock, mustard, salt, and pepper. Pour this over the potato salad and mix everything together. Cover and refrigerate for at least an hour before serving. Serve with hot sausages.

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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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