Salad of (purple) potatoes, cucumber and mustard leaf

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Marleen from the wonderful food blog  sent us this delicious recipe. An easy salad of potatoes, cucumber and mustard leaves. You can use purple Bergerac potatoes for this, or truffle potatoes (Vitelotte Noir), which you often see at specialty greengrocers and local markets. But you can also buy regular potatoes if you can’t find truffle or purple potatoes. 

For 2 people:

  • 500 grams of potatoes
  • half cucumber
  • 2 handfuls of mustard leaf
  • 1 heaping teaspoon mustard
  • olive oil
  • white wine vinegar or cider vinegar
  • 10 sprigs of dill

Scrub the potatoes and boil them. These purple Bergerac potatoes are ready in about 15 minutes. Let them cool and cut the potatoes in half. Using a cheese slicer or mandolin, slice the cucumber half into long thin slices. Wash the mustard leaf. Mix the potatoes with the cucumber slices and mustard leaf.

Make a dressing of white wine vinegar, a teaspoon of mustard and a good splash of olive oil. I think 1 part vinegar and 2 parts olive oil is a good ratio. Finely chop the dill and mix the salad with the dressing and dill.

Source: Culy by
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