Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s), waxy
- 1 cucumber (s)
- 2 onions)
- 1 bunch spring onion (s)
- 0.5 ½ bunch chives
- 250 ml beef broth
- 3 tablespoon vinegar (white wine vinegar)
- 5 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with their skin on.
- In the meantime, cut the onions into small cubes and the chives and spring onions into thin rings. Peel the cucumber and cut into thin slices, lightly salt.
- Drain the potatoes, rinse briefly with cold water, peel. Cut the potatoes into thin slices and pour the warm beef stock over them.
- Add vinegar, oil, salt, pepper and chopped onion, stir. The salad becomes creamy. Now add the spring onion and chives rings and cucumber slices and fold in.
- Tastes good as an accompaniment to grilled or pan-fried foods and should always be served and eaten lukewarm.
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