Dongbei-Style Cold Potato and Cucumber Salad with Garlic and Vinegar
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Ingredients
- 400 g waxy potatoes, diced
- 1 cucumber
- 3 garlic cloves
- 2 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 127 kcal
- Protein
- 3.2 g
- Carbohydrate
- 19.4 g
- of which sugars
- 2.4 g
- Fat
- 3.7 g
- of which saturates
- 0.5 g
- Fibre
- 2.4 g
- Salt
- 0.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the potatoes in a pan of boiling water for 10 minutes, until just tender, then drain and leave to cool.
- 2
Dice the cucumber and toss with a pinch of salt, then leave for 10 minutes and pat dry.
- 3
Mix the crushed garlic with the rice vinegar, light soy sauce and sesame oil.
- 4
Toss the cooled potatoes and cucumber with the dressing in a serving bowl.
- 5
Scatter with the spring onions.
- 6
Chill for 10 minutes before serving.
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