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potato salad

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Ingredients for 4 servings:

  • 8 potatoes, floury
  • 1 cucumber(s)
  • 200 ml vegetable stock
  • 100 ml vinegar, white wine vinegar
  • 2 tsp mild mustard
  • salt and pepper
  • ½ bunch chives, cut into rolls
  • 1 onion(s), finely diced
  • 1 pinch(s) of sugar

Instructions

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

something different, with cucumber and fresh dressing

Cook the potatoes as usual, peel, and slice. Peel the cucumber and slice thinly. Combine the diced onion, salt, pepper, mustard, sugar, broth, and wine vinegar to make a dressing and toss with the potatoes and cucumbers. The salad should be moist but not swimming in the sauce. Garnish with chives. The salad tastes fresh and is a tasty alternative to mayonnaise and cream salads.

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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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