Potato and cucumber salad
easy
60 mins
60 mins
Ingredients
- 1 kg waxy potato
- 1/2 (approx. 175 g) Cucumber
- 100 g Radishes
- 1 Shallot
- 3 TABLESPOONS Olive oil
- 150 ml Vegetable broth (instant)
- 3 TABLESPOONS White wine vinegar
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 50 g Oak leaf salad
- 50 g Rocket salad
- 1/2 bunch Chives
- 7-10 Tbsp crushed pepper
- 7-10 Tbsp Parsley and chives
Directions
- 1
Cook the potatoes in boiling water for about 20 minutes. Wash cucumber and peel strips with a pestle ripper. Slice the cucumber finely. Clean, wash and slice the radishes. Peel shallot and cut into fine rings.
- 2
Heat oil in a pan and fry shallots in it. Deglaze with broth, bring to the boil and remove from the heat. Stir in vinegar. Drain the potatoes, rinse with cold water and peel. Cut potatoes into slices and add to the stock together with the radish and cucumber slices. Season to taste with lemon juice, salt, pepper and sugar. Leave to soak for about 20 minutes. In the meantime, clean, wash and dry salads. Pluck the leaves smaller and fold into the potato-cucumber salad. Wash chives, dab dry and cut into small rolls.
- 3
Leave to soak for about 20 minutes. In the meantime, clean, wash and dry salads. Pluck the leaves smaller and fold into the potato-cucumber salad. Wash chives, dab dry and cut into small rolls. Arrange the potato and cucumber salad on plates and sprinkle with chives and crushed pepper. Serve garnished with parsley and chives. Serve with pork cutlets garnished with lemon slices
- 4
Waiting time approx. 15 minutes
Nutrition Facts
260 kcal
40 g
8 g
6 g
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