Main courses

Potato salad with cucumber

Name: Potato salad with cucumber
Prep time: 45 min
Total time: 45 min
Ingredients: 1.5 kg potato boiling; 1 cucumber; 100 g onion; 0,4 l Rapunzel Clear Soup; 80 ml Rapunzel white wine vinegar; 30 g Rapunzel sea salt; 15 g Rapunzel Cristallino; ½ tl curry; ½ Tl pepper coarsely pounded; 1 small clove of garlic; about 100 ml of water; 3-4 El Rapunzel roasting and baking oil

45 Min.

Only 1 portion

Vegan

Info

Perptime 45 Min.

Ingredients

Portions

2 kg potato boiling
1 cucumber
100 g onion
Vegetable bouillon
80 ml Rapunzel white wine vinegar
30 g Atlantic sea salt fine
15 g Cristallino cane sugar HIH
1 TL curry
1 TL pepper coarsely pounded
1 small clove of garlic
about 100 ml of water
3–4 EL Frying oil

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Boil the potato and bring to the boil 0,4l vegetable stock (0,4l water with ½ tbsp Rapunzel Clear Soup) Finely chop the onion, finely chop the garlic and mix well with the spices, vinegar and hot stock in a bowl.

When the potatoes are cooked, drain the water and peel the potato. Cut the peeled potatoes into thin slices directly into the bowl with the spice broth. Now mix the whole well and the cucumber best with a kitchen slicer in fine strips in the potato salad planing. Mix everything well and add some water of the 100ml. (The exact amount of water depends on the starch content of the potato.)

USED RAPUNZEL PRODUCTS

Vegetable bouillon

Cristallino cane sugar HIH

Frying oil