During the European Football Championship, the European Centre for Allergy Research Foundation (ECARF) is presenting a series of easy, quick recipes that can be prepared at home.
The recipes use ingredients that are free from the 14 most common allergens subject to mandatory labelling. This makes them suitable for many people with food allergies and also delicious for people without allergies!
ECARF recommends this summery cucumber and potato salad to enjoy while you take in the matches of the German national team. Bratwursts, free from allergens subject to mandatory labelling, are the perfect accompaniment. And half-time is just the right moment to cook them on the grill. You won’t miss any of the action – and you’ll be well fuelled for the second half.
Ingredients (serves 4)
- Bratwursts (free from allergens subject to mandatory labelling, such as Rack & Rüther)
- 700g waxy potatoes
- 1 cucumber
- 1 shallot
- 100ml celery-free vegetable stock (available at health food stores, etc.)
- 6 Tbsp rapeseed oil
- 3 Tbsp vinegar
- Salt and pepper
- Fresh dill and/or chives
- Wash and boil the potatoes for around 20 minutes. Then peel and dice them.
- Peel the cucumber and cut in half lengthwise. Use a spoon to remove the seeds. Thinly slice the cucumber halves (approx. 0.5 cm thick). Combine with the potatoes.
- Finely dice the shallot and sauté in a pot with a bit of rapeseed oil. Add the celery-free vegetable stock and allow to simmer for a few minutes. Remove from heat, season with salt and pepper, then add the vinegar and the rest of the oil. Mix with a whisk until everything is well blended.
- Slowly pour the dressing over the potatoes and cucumbers and fold them in carefully. If you prefer, you can use less dressing.
- Roughly chop the fresh dill and add it to the salad as you like.
- Refrigerate the salad for at least 2 hours and season again before serving with salt and pepper to taste.
ECARF wishes you bon appétit!
Another recipe for you to try:
• Baguette with Artichoke and Olive Tapenade