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Potato cucumber salad

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Ingredients for 3 servings:

  • 600 g potato(s), waxy
  • salt and pepper
  • 75 g shallot(s)
  • 2 tbsp vinegar (white wine vinegar)
  • 125 ml vegetable stock
  • 2 tbsp oil
  • 1 cucumber(s)
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the potatoes thoroughly. Bring to a boil in cold, salted water, then cover and cook for about 20 minutes. Drain, let cool, and peel. Finely dice the shallots. Thinly slice the potatoes and place them in a bowl. Bring the shallots to a boil with the vinegar, stock, salt, and sugar. While still boiling hot, pour over the potatoes. Add the oil and mix everything together. Let stand for 30 minutes, stirring occasionally. Wash, peel, halve, and deseed the cucumber. Then cut into not-too-thin slices. Mix into the salad and season with salt and pepper. Let stand for another 10 minutes. Serve warm. This is best served with fish!

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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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