John Myers
Cucumber and Potato Salad with Mascarpone and Camelina Oil
The perfect cucumber and potato salad with mascarpone and camelina oil recipe with a picture and simple step-by-step instructions.
- 1 Cucumber
- 250 g Jacket potatoes from the previous day
- 4 Spring onions
- 1 teaspoon Herbs of Provence
- .
- 200 g Mascarpone
- 3 tablespoon Bianco balsamic vinegar
- 6 tablespoon Camelina oil
- Rose paprika powder
- Colorful pepper from the mill
- Salt
- Peel the cucumber, cut in half, core with a spoon and dice. Peel and dice the potatoes. Cut the spring onions into rings. Mix these ingredients with a teaspoon of Provence herbs.
- Mix the mascarpone with the balsamic vinegar and the camelina oil. Season with salt and pepper and paprika powder and add to the salad. Let rest for 1 hour in the refrigerator and season again with a little salt and pepper.
- There was also Stremel salmon.
- Linseed yolk oil should not be confused with linseed oil. The oil has a mild taste and a strong golden yellow color.
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