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Boiled ribs with potato and cucumber salad

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Ingredients for 2 servings:

  • 600 g potatoes, waxy
  • 1 tsp salt
  • 120 ml vegetable stock
  • 1 onion(s)
  • 2 tbsp fruit vinegar
  • 2 tbsp rapeseed oil
  • 1 tsp mustard, hot
  • 2 pinches of herb salt and pepper
  • 1 pinch(s) of sugar
  • ½ cucumber(s)
  • 2 ribs, cooked
  • parsley for garnishing
  • possibly horseradish or mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

For the potato salad, wash the potatoes and boil them in salted water for about 25 minutes, drain, and let them cool briefly. Then peel them and slice them into a bowl. Peel and finely dice the onion. Bring the broth to a boil and add the onions. Add the broth to the potatoes. Season with vinegar, rapeseed oil, salt, pepper, mustard, and sugar. Wash the cucumber and finely slice it. Mix it into the potato salad and let it simmer. Toss the potato salad and serve with the cooked ribs and horseradish or 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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