Classic Potato Salad with Cucumber and Dill - Simple & Quick
Meow! It's your little Mila here. Today I'm in the mood for a wonderfully light and fresh classic potato salad with cucumber and dill. This salad is a true heartfelt recommendation if you're looking for a quick, healthy, and absolutely homemade dish that avoids any hidden processed products. The combination of tender potatoes, crunchy cucumber, and the wonderfully aromatic dill always reminds me of sunny days in the kitchen. To make the potato salad perfect, I use a finely balanced vinaigrette that beautifully highlights the natural flavors of the fresh ingredients. You'll see how easy it is to prepare this salad just for yourself – ideal as a hearty main course or a light side dish. Grab your apron, let's conjure up something delicious together!
Ingredients
Preparation
Boil the waxy potatoes (300 g) in their skins in salted water until tender, then peel, slice evenly, and place in a bowl.
Pour the warm vegetable broth (100 ml) over the potatoes so they soak up the flavor well – a little paw-trick for more aroma!
Meanwhile, wash the cucumber (0.5), quarter it lengthwise, and slice into thin pieces. Finely dice the onion (0.5).
For the dressing, vigorously whisk the white wine vinegar (2 tbsp) with the rapeseed oil (2 tbsp), salt (1 tsp), and black pepper (1 pinch) in a small glass.
Add the cucumber slices, diced onion, and finely chopped fresh dill (10 g) to the potatoes.
Pour the dressing over the salad and mix everything carefully so the potato slices remain intact.
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