Kurt Gutenbrunner's Potato and Cucumber Salad

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
  • Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
  • Bring to a boil and cook until potatoes are just tender.
  • Drain, peel, and slice into a bowl while still warm.
  • Season with salt and pepper.
  • In a saucepan, bring stock and onion to a simmer.
  • Add to potatoes, and toss gently until silky and lightly thickened.
  • Fold in mustard, vinegar, and oils.
  • Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
  • Fold cucumbers into potato salad.
  • Add more salt, pepper, and vinegar if needed.
  • Add sour cream, creme fraiche, or yogurt if wanted.
  • Serve as first course or side dish.
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