Kurt Gutenbrunner's Potato And Cucumber Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 english cucumber, sliced paper thin
• salt
• 2 lbs fingerling potatoes (or austrian crescent potatoes)
• 1 pinch caraway seed
• fresh ground black pepper
• 1/2 cup chicken stock
• 1/4 cup onion, chopped
• 1 tablespoon dijon mustard
• 1/4 cup vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon canola oil (you can leave this out) or 1 tablespoon sunflower oil (you can leave this out)
• 2 tablespoons sour cream, creme fraiche (optional or use less) or 2 tablespoons plain yogurt (optional or use less)

Recipe

• 1 put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
• 2 put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
• 3 bring to a boil and cook until potatoes are just tender.
• 4 drain, peel, and slice into a bowl while still warm.
• 5 season with salt and pepper.
• 6 in a saucepan, bring stock and onion to a simmer.
• 7 add to potatoes, and toss gently until silky and lightly thickened.
• 8 fold in mustard, vinegar, and oils.
• 9 drain cucumbers well, squeezing out excess liquid. (liquid can be used in soups or sauces.).
• 10 fold cucumbers into potato salad.
• 11 add more salt, pepper, and vinegar if needed.
• 12 add sour cream, creme fraiche, or yogurt if wanted.
• 13 serve as first course or side dish.