Bavarian Potato-Cucumber Salad

Bavarian Potato-Cucumber Salad
Photo by Randy Mayor

Ingredients

  • 1 pound red potatoes, quartered
  • 2 tablespoons dry white wine
  • 3 tablespoons less-sodium beef broth
  • 2 tablespoons minced fresh chives
  • 3 tablespoons Champagne vinegar or white wine vinegar
  • 1 teaspoon kosher salt
  • 2 tablespoons minced fresh flat-leaf parsley
  • + 7 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 1 pound small Yukon gold potatoes, quartered
    • ¾ teaspoon freshly ground black pepper
    • ¼ cup minced green onions
    • 2 cups thinly sliced peeled seedless cucumber
    • ½ teaspoon Dijon mustard
    • Dash of ground nutmeg

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 ingre...

View full recipe at My Recipes

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