Bavarian Potato-Cucumber Salad

Makes 6 servings (serving size: 1 cup)

Kelly

ingredients

2 cups thinly sliced peeled seedless cucumber
1 teaspoon kosher salt
1 pound small Yukon gold potatoes, quartered
1 pound red potatoes, quartered
3 tablespoons less-sodium beef broth
2 tablespoons dry white wine
3 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons extra-virgin olive oil
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
Dash of ground nutmeg
1/4 cup minced green onions
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh chives

directions

1
1. Combine cucumber and salt in a large bowl. Let stand 30 minutes.
2
2. Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.
3
3. Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.

notes

Calories:177 (23% from fat) Fat:4.5g (sat 0.6g,mono 3.3g,poly 0.5g) Protein:4.1g Carbohydrate:28.7g Fiber:2.3g Cholesterol:0.0mg Iron:1.6mg Sodium:348mg Calcium:7mg

Source: Cooking Lite