Ingredients
Scale
Base
- 6 medium all-purpose potatoes (boiled and peeled)
- 300 g cucumbers (1 long English or 3 small French cucumbers)
- 1 small onion (finely chopped)
- 1 handful chives (finely chopped)
- 200 ml vegetable or chicken broth
- Salt and black pepper to taste
Dressing
- 120 ml olive oil
- 120 ml cider vinegar
- 1 tbsp mustard (whole-grain or Dijon recommended)
- Salt and black pepper to taste
Instructions
Boil Potatoes
- Place potatoes in salted boiling water. Cook for ~20 minutes until tender. Drain, cool slightly, and peel using a paper towel. Slice into half-moons or chunks.
Prep Cucumbers
- Wash and slice cucumbers into thin half-moons. Lightly salt and let sit for 10 minutes, then blot excess moisture with paper towel.
Sauté Onions
- In a small pot, cook chopped onions in a little olive oil until soft and translucent (~5 minutes). Add broth and simmer for 2 minutes. Remove from heat and let cool.
Make Dressing
- In a bowl, whisk olive oil, vinegar, mustard, salt, and pepper until emulsified.
Assemble Salad
- In a large bowl, combine potatoes, cucumbers, softened onions, and dressing. Toss gently to coat without breaking the potatoes.
Finish & Serve
- Sprinkle fresh chopped chives on top. Serve warm, at room temperature, or chilled.
- ✅ Pro Tip: For best flavor, let the salad rest for at least 30 minutes before serving.
- 📦 Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Not freezer-friendly.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Protein | 3 g |
| Sodium | 210 mg |
| Potassium | 540 mg |
| Cholesterol | 0 mg |
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: European Fusion, Mediterranean