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Potato-cucumber salad

Potato-cucumber salad

Based on 5 ratings
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Phisch

Phisch

Community member

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

Ingredients

2Servings
kg
potatoes
cucumber
onions
6⅔ g
parsley
6⅔ g
dill
6⅔ g
chives
50 g
smoked bacon (diced)
83⅓ g
vegetable broth
1⅓ tbsp
vinegar
tbsp
mustard
2 tbsp
flaxseed oil
salt
pepper
MetricImperial

Utensils

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

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Homemade vegetable stock

Nutrition per serving

Cal477
Fat38 g
Protein5 g
Carb28 g
  • Step 1/ 4

    • kg potatoes
    • onions
    • 6⅔ g parsley
    • 6⅔ g dill
    • 6⅔ g 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

    • cucumber
    • 50 g 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

    • 83⅓ g vegetable broth
    • 1⅓ tbsp vinegar
    • tbsp mustard
    • 2 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!

  • Enjoy your meal!

    Potato-cucumber salad

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