Kurt Gutenbrunner'S Potato And Cucumber Salad - cooking recipe

Ingredients

1 English cucumber, sliced paper thin
salt
2 lbs fingerling potatoes (or Austrian Crescent potatoes)
1 pinch caraway seed
fresh ground black pepper
1/2 cup chicken stock
1/4 cup onion, chopped
1 tablespoon Dijon mustard
1/4 cup cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon canola oil (you can leave this out) or 1 tablespoon sunflower oil (you can leave this out)
2 tablespoons sour cream, creme fraiche (optional or use less) or 2 tablespoons plain yogurt (optional or use less)

Preparation

Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
Bring to a boil and cook until potatoes are just tender.
Drain, peel, and slice into a bowl while still warm.
Season with salt and pepper.
In a saucepan, bring stock and onion to a simmer.
Add to potatoes, and toss gently until silky and lightly thickened.
Fold in mustard, vinegar, and oils.
Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
Fold cucumbers into potato salad.
Add more salt, pepper, and vinegar if needed.
Add sour cream, creme fraiche, or yogurt if wanted.
Serve as first course or side dish.