Ingredients
- 2 pounds starchy potatoes
- 1/2 small red onion, finely chopped
- 2 tablespoons mustard
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small cucumber, thinly sliced
Instructions
- Add potatoes to a large pot and fill with cold water. Add 1/2 teaspoon salt and bring to a boil. Cook for about 10 minutes, until fork-tender. Drain and set aside.
- In a bowl, whisk together the red onion, mustard, white vinegar, olive oil, sugar, salt, and pepper.
- Peel the warm potatoes and cut into cubes.
- Toss the warm potato cubes with the dressing until well coated.
- Add the thinly sliced cucumber and toss gently. Serve warm or at room temperature.
Notes
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- To Reheat: Let salad sit at room temperature for 20 minutes, or microwave for 1–2 minutes before serving.
- Potatoes: Use a starchy variety like Yukon Gold or Russet for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: Boiling
- Cuisine: German
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
