Preparation
- Cook the potatoes in their skins in salted water for about 25 minutes, drain and let the steam escape until they are only hand-warm.
- Peel the potatoes and slice them into a large bowl; slice the cucumber thinly over them and toss both together lightly.
- Bring the stock to the boil, briefly cook the diced onion in it until soft, then stir in the vinegar, mustard, sugar, salt and pepper and bring to the boil once more.
- Pour the hot dressing over the potatoes and cucumber, add the oil last and turn everything carefully so that the slices stay whole.
- Let the salad stand for about 15 minutes until lukewarm and well infused, then sprinkle with the dill and serve still lukewarm.
Drink with it
Pale lager · excellent match
Helles or Pils, well chilled
Carbonation and fine hop bitterness clear away the starch of the potatoes, and the lean malt lets the dill and cucumber stay in front.
Pils or Helles: What's the Difference?White wine · good match
Silvaner or Grüner Veltliner, dry
A firm acidity of its own stands up to the vinegar, and the green, spicy character of the wine meets cucumber and dill.
Which wine pairs with food? A simple approach to choosingVodka · good match
Vodka, ice cold and neat from a small glass
Dill, cucumber and vinegar are familiar from the Eastern European zakuski table; the cold, neutral spirit refreshes the palate between bites.
What Is Vodka? Raw Materials, Flavor, and Cocktails