This salad is easy to prepare.

Makes 6 portions


  • 600g medium sized potatoes
  • 100 ml vegetable stock
  • 1 medium sized cucumber
  • 1 small bunch dill
  • 2 tablespoons salad oil (sunflower)
  • 2 tablespoons white vinegar
  • 1 tablespoon of honey mustard
  • sea salt and freshly ground pepper to taste


  1. Boil the potatoes with the skins on for 15 minutes.
  2. Peel the potatoes when they still warm and cut into 1 cm slices and place them in a bowl.
  3. Pour the warm vegetable stock over potatoes slices.
  4. Peel and deseed the cucumber. Part in half, cut into half rings and add to the potatoes.
  5. Chop the bunch of dill and put to the side.
  6. Now make the dressing: mix the oil with the vinegar and the mustard until you have an emulsion.
  7. Then add the freshly chopped dill and season with salt and pepper to taste.
  8. Pour the dressing over the salad and mix well.