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Bavarian Potato-Cucumber Salad

  • 6servings
  • 177calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups thinly sliced peeled seedless cucumber

  2. 1 teaspoon kosher salt

  3. 1 pound small Yukon gold potatoes, quartered

  4. 1 pound red potatoes, quartered

  5. 3 tablespoons less-sodium beef broth

  6. 2 tablespoons dry white wine

  7. 3 tablespoons Champagne vinegar or white wine vinegar

  8. 2 tablespoons extra-virgin olive oil

  9. 3/4 teaspoon freshly ground black pepper

  10. 1/2 teaspoon Dijon mustard

  11. Dash of ground nutmeg

  12. 1/4 cup minced green onions

  13. 2 tablespoons minced fresh flat-leaf parsley

  14. 2 tablespoons minced fresh chives

Instructions Jump to Ingredients ↑

  1. Combine cucumber and salt in a large bowl. Let stand 30 minutes.

  2. Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.

  3. Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.

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