Bavarian Potato-Cucumber Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I prefer the taste of an olive oil vinaigrette rather than a mayonnaise dressing for potato salad. Cucumber slices add a fresh taste, too. —Michael Ruggeberg, Aspen, CO Ingredients:
2 cups thinly sliced peeled seedless cucumber |
1 teaspoon kosher salt |
1 pound small yukon gold potatoes, quartered |
1 pound red potatoes, quartered |
3 tablespoons less-sodium beef broth |
2 tablespoons dry white wine |
3 tablespoons champagne vinegar or white wine vinegar |
2 tablespoons extra-virgin olive oil |
3/4 teaspoon freshly ground black pepper |
1/2 teaspoon dijon mustard |
dash of ground nutmeg |
1/4 cup minced green onions |
2 tablespoons minced fresh flat-leaf parsley |
2 tablespoons minced fresh chives |
Directions:
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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