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Potato and cucumber salad with turnips

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Ingredients for 4 servings:

  • 6 large potatoes
  • 1 cucumber(s)
  • 3 turnips
  • 4 spring onions
  • 100 ml herbal vinegar, approx.
  • little oil
  • Meat broth for cooking the potatoes
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the potatoes and cook in the broth for about 20 minutes. Don’t discard the broth; keep it aside. Rinse the cooked potatoes briefly in cold water and chop them finely. Be sure to scrape the cucumbers dry, otherwise they’ll retain too much water, and chop them finely too. Pour enough broth over the potatoes to lightly cover them, stirring occasionally. Finely dice the other ingredients and add them to the potatoes. Brush them generously with the vinegar. The potatoes will have absorbed the liquid in the meantime. Season everything with salt and pepper and drizzle with just a little oil. The salad tastes fresh and crisp.

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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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