About this recipe:This German salad (Swabian to be exact) is an ideal accompaniment to roast pork or sausages. The cucumber gives the potato salad a deliciously fresh taste that is especially nice when enjoyed in summer.
1kg potatoes, cooked in threir skins (preferably the day before)
1 tablespoon rapeseed oil
2 tablespoons white wine vinegar
1 teaspoon strong mustard
salt and freshly ground black pepper to taste
1 bunch chives, chopped
1 cucumber, cut into thin slices
1 large onion, diced
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Method Prep:5min › Extra time:4hr marinating › Ready in:4hr5min
Peel the cooked potatoes and cut into pieces.
Mix the rapeseed oil, vinegar, mustard, pepper and salt well in a salad bowl. Add the onions and chives, potatoes and cucumbers. Mix well.
Leave the potato salad for at least 3-5 hours to allow the flavours to combine. Just before serving, season again if necessary.