Light Summer Potato Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 1 cucumber (s)
- 1 bunch radishes, large
- 1 onion (s)
- 150 ml vegetable stock
- 6 tablespoon sour cream
- 1 ½ teaspoon mustard
- 1 dash lemon juice
- 2 bunches chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with their skin on for about 20 minutes, then drain and let cool for about 20 minutes.
- Peel the potatoes and cut into slices. Peel the onion and cut into small cubes. Slice the cucumber and radishes into thin slices, place in a bowl with the onion cubes and mix with the potatoes.
- For the dressing, mix the vegetable stock with the sour cream, mustard, lemon juice, salt and pepper.
- Cut the chives into small rings.
- Mix the dressing and chives with the salad. Let it steep for about 20 minutes and season to taste again.
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