Evening Potato Cucumber Salad with Quark and Egg
This is my salad for evenings when it should be filling but not heavy. The warm potatoes briefly soak in broth and mustard, then cucumber, herbs, and a light quark-yogurt spoon are added. If the eggs are already boiled, dinner is even more relaxed on the table.
Author
abendbrot_lena
Instructions
Wash the potatoes and cook them with the skin in salted water for 20 to 22 minutes. Boil the eggs in the last 9 minutes or take already boiled eggs from the refrigerator.
💡 Tip: If you boil the potatoes the night before, let them cool to lukewarm briefly. Very cold potatoes absorb the broth a bit slower.
About 22 min
Let the potatoes steam briefly, peel them, and cut them into thick slices while still warm. Thinly slice the cucumber and radishes, peel the eggs, and quarter them.
💡 Tip: I don't salt the cucumber beforehand. For a quick dinner, thin slicing is enough, keeping it crunchy.
About 5 min
Mix warm broth with vinegar, mustard, oil, a little salt, and pepper. Pour over the potatoes and gently toss, then let sit for 5 minutes.
💡 Tip: This little resting moment rounds out the salad. During this time, you can already slice the bread or set the table.
About 6 min
Stir the quark and yogurt until smooth. Fold in the dill and chives, then gently mix the cream with the cucumber and radishes into the potatoes.
💡 Tip: Do not stir too vigorously, or the potatoes will become mealy. Better to lift with two spoons from the bottom up.
About 4 min
Season the salad with salt, pepper, and if needed, a splash of vinegar. Place the egg quarters on top and serve with whole grain or rye bread.
💡 Tip: A portion keeps well in the refrigerator for tomorrow's lunch. Add the eggs just before eating.
About 3 min
