Potato and Cucumber Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 800 grams firm potatoes
- salt
- 1 Cucumber
- 1 handful parsley
- 30 grams Chives (with flowers)
- 3 scallions
- 1 garlic clove
- 200 grams Yogurt (0.1% fat)
- 3 Tbsps Vegetable broth
- ½ organic lemon (zest and juice)
- 1 pinch sugar
- freshly ground peppers
Preparation steps
1.
Peel, rinse and cut potatoes into slices. Cook potatoes in salted boiling water until al dente, about 20 minutes. Drain, rinse and let cool.
2.
Rinse cucumber and cut into quarters lengthwise. Scrape out seeds and cut into slices. Rinse herbs and shake dry. Pluck chive blossoms and set aside for garnish. Strip parsley leaves from stems and coarsely chop leaves. Cut chives into 3-4 cm (approximately 1 to 1 1/2-inch) long pieces. Rinse, trim and thinly slice scallions crosswise.
3.
Peel garlic and press through a garlic press into a bowl. Stir in yogurt, broth, lemon zest and juice, and season with sugar, salt and pepper. Mix in potatoes, cucumber, scallions and herbs. Season to taste with salt and pepper and serve garnished with chive blossoms.
