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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 14 |
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This recipe is from my childhood so naturally it evokes comfort for me. The ingredients may sound foreign, but this is a delicious salad that must be served warm. Ingredients:
5 lbs of yukon gold |
2 cucumbers |
1/2 cup of warm beef broth |
1/4 cup of white vinegar |
1/2 cup of sunflower oil |
salt and freshly ground pepper |
Directions:
1. Boil potatoes in their skins until tender, not soft.
2. While potatoes are cooking, peel cukes and slice paper-thin. Set aside
3. Skin potatoes while they are hot and slice thinly in rounds.
4. Place in large bowl.
5. Add cucumbers.
6. Add warm broth.
7. Add 1/2 of vinegar and 1/2 of oil.
8. Salt and pepper generously.
9. Mix gently.
10. Test taste. If needed add more vinegar and oil if needed.
11. Serve immediately.
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