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Light potato salad with cucumbers

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Ingredients for 2 servings:

  • 400 g potatoes (waxy)
  • 1 small onion(s)
  • ½ cucumber(s)
  • 6 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 120 g yogurt 1.5%
  • 1 cup vegetable broth
  • 1 pinch(s) of salt and pepper
  • nutmeg
  • 1 small bunch of chives
  • 1 small bunch of parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

only 246 calories per person – with lots of fresh herbs

Boil the potatoes in their skins until tender, then peel and slice into thin strips. Peel the onion and dice into small cubes. Mix a cup of hot vegetable broth with the spices, a pinch each of pepper, nutmeg, salt, and the onion, and let it simmer. Wash the cucumber, remove the ends, halve lengthwise, and also slice thinly. Place the potato and cucumber slices in a bowl. Pour over the yogurt and seasoned broth and mix. Season with salt and pepper if desired. We serve this with turkey wieners and a dollop of medium-hot mustard.

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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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