Fresh Potato and Cucumber Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 1 dl vegetable stock, fat-free
- 2 tablespoon mustard
- 3 tablespoon balsamic vinegar, white
- 1 cucumber (s)
Print Recipe
Pin Recipe Instructions
- Boil the potatoes and let them cool until lukewarm. Then peel and cut into bite-sized pieces or slices. Peel the cucumber, remove the core if necessary and cut into very thin slices.
- Bring the vegetable stock to the boil briefly, add the vinegar and mustard to the hot stock and stir until smooth with the whisk.
- Mix the potatoes, cucumber and sauce and let stand for about 10-20 minutes.
- This low-calorie grilled salad has 7 points per serving.
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