Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg triplets, waxy
- 0.5 ½ cucumber (s)
- 250 g cocktail tomatoes
- 1 bell pepper (s), yellow or red
- 1 bunch spring onion (s)
- 4 medium pickled cucumber (s)
For the dressing:
- 100 g mayonnaise, homemade or a ood finished product
- 100 g yourt, Greek
- 80 ml cucumber water
- 1 tablespoon mustard, medium hot
- 1 teaspoon, straightened harissa
- 2 teaspoons spices (patata brava), e.g., anchor herb
Print Recipe
Pin Recipe Instructions
- Wash the triplets and cook in salted water for about 20 minutes. Drain, allow to evaporate and peel and cut into slices while still warm.
- In the meantime, stir the dressing and wash, clean and cut the vegetables.
- Carefully mix the still lukewarm potato slices into the dressing and let it steep for 30 minutes. Add the vegetables and mix.
- Can be served immediately.
- The potato salad tastes better if it permeates for a few hours.
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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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