Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g potato (s), waxy
- 1 snake cucumber (s)
- 4 radishes
- some salt and pepper
- 1 lemon (s)
- 80 ml vegetable stock
- 4 stems coriander
- some chives
- some parsley
- 300 g natural yourt
- 1 small onion (s)
- 5 radishes
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook for about 20 minutes. Drain, let cool a little, peel. Then cut into slices, salt and pepper.
- Wash the lemon, dry it and rub the peel. Squeeze out the juice, mix 4 tablespoons with the broth and mix with the potatoes. Peel the cucumber, cut in half lengthways and scrape out the seeds. Cut the cucumber into slices and add to the potatoes. Cut the onion into small cubes, grate the radishes and mix everything with the potato-cucumber mixture.
- Chop the coriander, chives and parsley, mix with the yogurt and lemon
- Mix in the zest, season with salt, pepper and pour over the salad, mix and refrigerate.
- Goes well with grilled meat, meatballs and fish.
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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.
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