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Fresh potato and cucumber salad

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Ingredients for 4 servings:

  • 800 g waxy potatoes
  • 1 dl vegetable broth, fat-free
  • 2 tbsp mustard
  • 3 tbsp Balsamic vinegar, white
  • 1 cucumber(s)

Instructions

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

WW suitable

Boil the potatoes and let them cool until lukewarm. Then peel them and cut them into bite-sized pieces or slices. Peel the cucumber, deseed if necessary, and cut them into very thin slices. Bring the vegetable stock to a boil briefly, add the vinegar and mustard to the hot stock, and whisk until smooth. Mix the potatoes, cucumber, and sauce and let it simmer for about 10-20 minutes. This low-calorie salad with grilled food scores 7 points per serving.

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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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