Potato salad

Name: Potato salad
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1.2 kg waxy potatoes; 1 giant cucumber; 2 Onions; 1 Bed of garden cress; 1 Pot of chervil; 1 collar Watercress; 2 stem(s) Dill; 3 leaves Borage; 50 ml Fruit vinegar; 50 ml Vegetable broth; 1 TEASPOON dried green peppercorns; 7-10 Tbsp Salt; 2 TABLESPOONS Honey; 6 TABLESPOONS Sunflower oil; 7-10 Tbsp Flowers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1.2 kg waxy potatoes
1 giant cucumber
2 Onions
1 Bed of garden cress
1 Pot of chervil
1 collar Watercress
2 stem(s) Dill
3 leaves Borage
50 ml Fruit vinegar
50 ml Vegetable broth
1 TEASPOON dried green peppercorns
7-10 Tbsp Salt
2 TABLESPOONS Honey
6 TABLESPOONS Sunflower oil
7-10 Tbsp Flowers

Directions

1
Wash the potatoes and cook them in boiling water for about 20 minutes. Then rinse with cold water, peel and leave to rest for a while. In the meantime peel the cucumber and cut it into slices. Peel and finely dice onions. Wash herbs, pluck off leaves or chop roughly. Bring vinegar, stock and onions to the boil briefly. Crush pepper.
2
Season stock with salt, pepper and honey. Add oil. Slice the potatoes and sprinkle the marinade immediately. Fold in cucumbers and let them simmer covered for about 30 minutes. Season again and mix with prepared herbs. Sprinkle with borage, dill and camomile flowers as desired