Erdäpfel-Gurken-Salat (Potato Cucumber Salad Austrian style)
This Potato-Cucumber-Salad Austrian style was a healthy classic on our family’s (meat)loaded barbecue table. The salad is fresh, healthy and super simple to prepare. And it has the inherit nature to be vegan. Welcome on day 4 of our Austrian Cuisine (veganized) Week.
Erdäpfel-Gurken-Salat (potato cucumber salad Austrian style)
This salad is a perfect supply of freshness. An ideal accompaniment of a (vegan) barbecue.
Ingredients
- 1/2 kg waxy potatos
- 1/3 cucumber
- 1 cup water
- 1 tbsp apple vinegar
- 1 tbsp vegetable broth powder
- 1-2 tbsp parsley chopped
- salt and pepper
Instructions
- Boil the potatoes until cooked. Drain them and let them cool down a little. Then peel and cut the potatoes in slices.
- Peel and grate the cucumber in thin slices.
- Heat up the water to almost boiling temperature. Take off the heat, add the vinegar and some salt. Place the broth powder in a bowl. Pour the liquid over it and stir.
- Add the potatoes, the cucumbers and the parsley. Let the salad cool down a little, then season it with pepper and salt.
- We sometimes like to eat this salad warm, especially in winter. For a refreshing salad, put it in the fridge to cool to your desired temperature.
- Enjoy!
