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Potato salad with cucumber

updated

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Ingredients for 4 servings:

  • 500 g potato(s), waxy
  • ½ cucumber(s)
  • 1 onion(s)
  • ½ jar pickles
  • 1 bell pepper(s), red
  • 2 tbsp oil
  • salt and pepper
  • ¼ bunch parsley
  • 150 ml cucumber juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Boil the potatoes, peel them, and let them cool. In the meantime, dice the onion and gherkins and place them in a large bowl. Peel the cucumber, cut them into thin slices (a slicer is ideal for this), and add them to the bowl. Chop the bell pepper as desired (into cubes or thin slices) and add them to the bowl. Cut the potatoes into slices about 3 mm thick and add them to the vegetables. Season to taste with salt, pepper, parsley, the cucumber broth, and oil. Mix the salad thoroughly and let it marinate for about 60 minutes. The salad is also delicious warm. Add the hot potatoes to the prepared vegetables and let it marinate for just a short time.

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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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