John Myers
Potato Salad from Pan with Cucumber and Zucchini
The perfect potato salad from pan with cucumber and zucchini recipe with a picture and simple step-by-step instructions.
- 500 g Jacket potatoes
- 300 g Zucchini fresh
- 3 Cucumber free range from my garden
- 2 teaspoon Sour cream
- Coarse salt
- Colorful pepper from the mill
- 0,5 teaspoon Extra virgin olive oil
- 0,5 tablespoon Chopped dill
- 0,5 tablespoon Vinegar
- Cook the jacket potatoes, then peel them and cut them into slices
- During this time, peel the zucchini, remove the core and cut into slices.
- Now fry the zucchini in a little olive oil, add about 3 tablespoons of liquid vegetable stock and let cook. When the liquid has boiled, add the potato slices and let them roast.
- Now fold in the peeled and thinly sliced cucumber and the dill and finish with a little vinegar.
- Serve slightly lukewarm
Facebook Comments