crumbly cucumber and fried potato salad

Ingredients for 2 servings:

• 30 g mayonnaise
• 1 tbsp, heaped Dijon mustard
• 1 ½ tbsp apple cider vinegar
• 250 g cucumber(s)
• 300 g potatoes
• 1 tbsp cooking oil
• 5 stalks parsley, flat
• ½ bunch chives
• ½ bunch garlic chives
• Salt
• Allspice, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

In a bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and allspice to make the dressing. Wash the cucumber thoroughly and slice it into strips using a grater, directly into the bowl with the dressing. Mix and let stand until the fried potatoes are ready. Peel the potatoes and cut them into approximately 1 cm cubes. Heat a pan. Add the cooking oil and the diced potatoes to the pan and fry over medium heat until golden brown, turning frequently. Towards the end of the frying time, season with salt. It can take 15-20 minutes for the potatoes to become tender, brown, and crispy. While the potatoes are frying, wash the herbs and pat them dry. Cut the chives and garlic chives into small rolls (this works quite well with scissors). Tear the parsley leaves off the stems. Add the fried potatoes and herbs to the bowl with the cucumbers and mix thoroughly. Taste again and season with salt and freshly ground allspice if desired.