Bavarian Potato-Cucumber Salad

Fresh and unique taste for a potato salad!

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

Instruction

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.