Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 750 g potato (s), waxy
- 1 medium onion (s)
- 200 ml vegetable broth, strong
- 1 tablespoon mustard
- 3 tablespoon white wine vinegar
- 0.5 ½ large cucumber (s)
- 2 spring onion (s)
- 3 tablespoon oil, (sunflower, rapeseed 820;)
- parsley
- Salt pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them and cut them into slices while they are still warm.
- Cut the onion into small cubes and pour the hot broth over it. Then mix with mustard and vinegar and pour over the potatoes. Let it steep for about 2 hours.
- Halve the (half) cucumber lengthways and scrape out the core with a small spoon. Cut into thin slices. Halve the spring onions and also cut into small pieces. Pour under the potatoes together with the oil and let it steep for another 1/2 hour. Season to taste with salt, pepper and parsley.
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