Potato-cucumber salad
Phisch
Difficulty
Easy 👌60
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 kg | potatoes |
| 1 | cucumber |
| 2 | 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
How-To Videos
Utensils
- frying pan
- peeler
- large bowl
- whisk
- cooking spoon
- cutting board
- knife
- large pot
Nutrition per serving
Cal
477
477
Protein
5g
5g
Fat
38g
38g
Carb
28g
28g
Step 1/4
- 1 kg potatoes
- 2 onions
- 20 g parsley
- 20 g dill
- 20 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
- 1 cucumber
- 150 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
- 250 g 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!
in Berlin