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Bavarian Potato-Cucumber Salad

Photo: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: 1 cup)
"I prefer the taste of an olive oil vinaigrette rather than a mayonnaise dressing for potato salad. Cucumber slices add a fresh taste, too." —Michael Ruggeberg, Aspen, CO

Ingredients

  • 2 cups thinly sliced peeled seedless cucumber
  • 1 teaspoon kosher salt
  • 1 pound small Yukon gold potatoes, quartered
  • 1 pound red potatoes, quartered
  • 3 tablespoons less-sodium beef broth
  • 2 tablespoons dry white wine
  • 3 tablespoons Champagne vinegar or white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Dijon mustard
  • Dash of ground nutmeg
  • 1/4 cup minced green onions
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons minced fresh chives

Nutrition Information

  • calories 177
  • caloriesfromfat 23 %
  • fat 4.5 g
  • satfat 0.6 g
  • monofat 3.3 g
  • polyfat 0.5 g
  • protein 4.1 g
  • carbohydrate 28.7 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 348 mg
  • calcium 7 mg

How to Make It

  1. Combine cucumber and salt in a large bowl. Let stand 30 minutes.

  2. Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.

  3. Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.