Summary

Ingredients

• 1 packet cheese (Harzer)
• 300 g potato (s) (triplets), waxy
• 0.5 ½ glass pickled cucumber (s) or mustard cucumber (approx. 350 g)

For the dressing:

• 150 ml vegetable stock
• 2 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• some mustard
• cucumber liquid
• Chilli powder
• garlic
• salt and pepper

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Instructions

1. First make the dressing. To do this, heat the broth (homemade or instant) and stir in vinegar, oil and mustard into the still hot broth. Season to taste with the spices and the cucumber water. Set the dressing aside to cool.
2. Scrub the potatoes well and cook as usual. Cool the potatoes a little under cold water. Cut the potatoes into slices, cut the Harz cheese into bite-sized pieces, dice the pickles.
3. Put the potatoes, cucumber and cheese in a bowl. Pour the sauce over the potato and cheese salad and mix carefully. Let the lettuce soak in a cool place for at least 30 minutes.
4. Tip: If the salad is not to be eaten until the next day, I always make a lot of dressing to give the cheese good options for marinating.