Potato-Cucumber Salad
A hearty potato-cucumber salad with beans and sausages that provides half of the daily magnesium requirement per serving, along with fiber and B vitamins.
Ingredients
- 250 g dried white beans
- 2 Bay leaves
- 1 tsp mustard seeds
- 400 g waxy potatoes
- 1 cucumber
- 1 bunch flat-leaf parsley
- 2 small apples
- 300 g Vienna sausages (made from turkey; 8 sausages)
- 8 tbsp apple cider vinegar
- Salt
- Pepper
- 30 g germinated oil (3 tbsp)
- liquid sweetener (optional)
Instructions
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1.
Soak beans in 700 ml cold water for at least 12 hours, covered.
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2.
Bring beans to a boil in the soaking liquid, skim off foam. Add bay leaves and mustard seeds. Simmer covered on low heat for 50-60 minutes.
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3.
Wash potatoes and bring to a boil in a second pot with water. Cook about 25 minutes depending on size. Drain, rinse, peel, and cool.
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4.
Meanwhile wash, trim, peel, halve cucumber lengthwise, scoop out seeds with a spoon. Slice cucumber into ~5 mm thick rounds.
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5.
Rinse parsley, shake dry, and pluck leaves.
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6.
Wash apples, quarter them, remove cores. Cut apple quarters lengthwise then crosswise into slices. Mix apples with cucumbers and 2/3 of the parsley in a bowl.
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7.
Drain beans in a sieve, let them drain and cool slightly. Remove bay leaves.
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8.
Slice sausages. Halve potatoes and slice them as well. Combine all with apples and cucumbers.
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9.
In a small bowl whisk vinegar with salt and pepper. Whisk germinated oil into the mixture. Fold sauce into salad and let it rest for about 40 minutes to meld flavors. Season with additional salt, pepper, and sweetener if desired. Garnish with remaining parsley and serve.
