Bavarian Potato-Cucumber Salad

• 2 cups thinly sliced peeled seedless cucumber
• 1 teaspoon kosher salt
• 1 pound small Yukon gold potatoes, quartered
• 1 pound red potatoes, quartered
• 3 tablespoons less-sodium beef broth
• 2 tablespoons dry white wine
• 3 tablespoons Champagne vinegar or white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Dijon mustard
• Dash of ground nutmeg
• 1/4 cup minced green onions
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced fresh chives

1. Combine cucumber and salt in a large bowl. Let stand 30 minutes.
2. Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.
3. Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.

cucumber, kosher salt, gold potatoes, red potatoes, beef broth, white wine, vinegar, extravirgin olive oil, freshly ground black pepper, mustard, ground nutmeg, green onions, parsley, fresh chives

Taken from www.myrecipes.com/recipe/bavarian-potato-cucumber-salad (may not work)