Cucumber Potatoes

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Slice the cucumber and place in a bowl with plenty of salt. Let it rest a little so that the salt draws the liquid out of the cucumbers.
Boil the potatoes as jacket potatoes.
Peel the onion and cut into small cubes. Now fry the bacon (or the ham cubes) in hot oil. A little later add the onions and sweat with translucent.
Now peel the potatoes and cut them into large cubes. Add the cucumber (but without the leaked water) and the onion mixture to the potato cubes. If the salad is too dry, add a little more cucumber water. Finally, season the whole thing with salt, pepper and vinegar.
The salad tastes warm as well as lukewarm and cold.

About Editorial Staff

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.