Bavarian Potato-Cucumber Salad

Bavarian Potato-Cucumber Salad

Estimated Time: 50 Minutes - 177 Calories

Fresh and unique taste for a potato salad!


  • 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


  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.

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