Bavarian Potato-Cucumber Salad

Photo: Randy Mayor; Styling: Jan Gautro

"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

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 23%
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.1g
  • Carbohydrate: 28.7g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 348mg
  • Calcium: 7mg

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

Preparation

  1. 1. Combine cucumber and salt in a large bowl. Let stand 30 minutes.
  2. 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. 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.
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