Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 cucumber (s)
- ml 1,000 buttermilk
- salt
- pepper
- 16 medium potato (s)
Print Recipe
Pin Recipe Instructions
- Peel the cucumber and scrape into strips. Let stand for a moment and then squeeze out the juice of the cucumber. Season with salt and pepper and add the cold buttermilk.
- Cook the potatoes until done.
- When eating, always add the hot potatoes in small quantities so that they are still hot and represent a counterpoint to the cold buttermilk cucumbers.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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