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Potato salad with dill, olives, red onions and cucumber

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Ingredients for 4 servings:

  • 1 kg potatoes (baby potatoes, new potatoes)
  • 2 onions, red
  • 200 g olives, black
  • 1 cucumber(s)
  • 1 bunch of dill
  • 1 lemon(s)
  • some olive oil
  • some honey
  • some mustard
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the potatoes, toss with oil, salt, and pepper, and place on a baking sheet. Bake at 180°C for about 40 minutes, until nicely browned. Turn over several times. Deseed and finely chop the cucumbers. Cut the red onions into half rings and sauté or leave raw, as desired. Chop the dill. Let the potatoes cool after baking. Then, combine the potatoes, onions, cucumber, olives, and dill. Make a vinaigrette with oil, lemon juice, honey, and mustard. Drizzle over the vegetables and season to taste. The salad also tastes delicious with beets, zucchini, or pumpkin.

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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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