Potato salad with radish and cucumber

Name: Potato salad with radish and cucumber
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 kg waxy potatoes; 2 medium-sized onions; 2 TEASPOONS Vegetable broth; 100 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Federation Radishes; 1 Cucumber; 2 Federation Chives; 250 g Remoulade (e.g. Danish); 250 g Soured milk

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

2 kg waxy potatoes
2 medium-sized onions
2 TEASPOONS Vegetable broth
100 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Federation Radishes
1 Cucumber
2 Federation Chives
250 g Remoulade (e.g. Danish)
250 g Soured milk

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool down.
2
Onions peel and chop finely. Bring to the boil with 200 ml water, stock, vinegar, a little salt, pepper and 1 teaspoon sugar. Cut the potatoes into slices. Pour the hot marinade over them in a large bowl.
3
Leave covered for at least 1 hour.
4
Clean, wash and chop the radishes. Wash cucumber and chives. Peel cucumber, if necessary, cut into quarters lengthwise and cut into pieces, chives finely.
5
Stir remoulade and soured milk until smooth. Add cucumber, radishes and chives to the potatoes. Leave to stand for at least 1 hour. Season salad again.