Potato-cucumber salad

Potato-cucumber salad

Too few ratings

Phisch


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Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg potatoes
cucumber
onions
20 g parsley
20 g dill
20 g chives
150 g smoked bacon (diced)
250 g vegetable broth
4 tbsp vinegar
1 tbsp mustard
6 tbsp flaxseed oil
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • peeler
  • large bowl
  • whisk
  • cooking spoon
  • cutting board
  • knife
  • large pot

Nutrition per serving

Cal
477
Protein
5g
Fat
38g
Carb
28g

Step 1/4

  • 1 kg potatoes
  • 2 onions
  • 20 parsley
  • 20 dill
  • 20 chives
  • peeler
  • cutting board
  • knife
  • large pot

Peel potatoes. Bring water to boil in a large pot and cook potatoes for approx. 30 min. In the meantime, peel and finely dice onions. Finely chop parsley, dill and chives.

Step 2/4

  • 1 cucumber
  • 150 smoked bacon
  • frying pan
  • cooking spoon

Slice cucumber in half lengthwise, then slice. Heat a frying pan and add diced smoked bacon and cucumber. Sauté for several minutes, then remove from heat.

Step 3/4

  • salt
  • large bowl

Slice cooked potatoes and add to a large bowl. Sprinkle with some salt and add smoked bacon, cucumber, onion, and herbs to the bowl, but don’t combine yet.

Step 4/4

  • 250 vegetable broth
  • 4 tbsp vinegar
  • 1 tbsp mustard
  • 6 tbsp flaxseed oil
  • salt
  • pepper
  • whisk

Heat vegetable broth in a pot until it’s hot. Add vinegar and mustard and mix together. Pour mixture over potatoes and other ingredients and stir to combine. Let rest until it cools slightly. Now, add flaxseed oil and season with salt and pepper to taste. Enjoy!