Potato salad with herbs and linseed oil

Name: Potato salad with herbs and linseed oil
Total time: 30 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 800 g waxy potatoes; 100 ml hot vegetable stock; 2 tbsp apple cider vinegar; 3 tbsp linseed oil, cold-pressed; ½ cucumber; 1 bunch of radishes; 1 bunch of chives; ½ bunch of parsley; Salt and pepper

No mayonnaise: lukewarm potato slices in vegetable stock with cider vinegar, cucumber, radishes, chives and linseed oil.

30 min
2 servings
warm, raw
100% alkaline-forming

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Potato salad with herbs and linseed oil — 2 servings, 30 minutes

Method

4 steps, 30 minutes.

Boil the potatoes in their skins for 20–25 minutes, let them cool briefly, then peel and slice them.
Stir the hot stock with the apple cider vinegar, salt and pepper and pour it over the still-warm potatoes. Leave to soak for 15 minutes.
Thinly slice the cucumber and radishes and chop the herbs.
Fold them into the potatoes with the linseed oil and serve lukewarm.

Why alkaline

100%alkaline-forming ingredients, estimated using PRAL logic

Potatoes, cucumber, radishes and herbs are alkaline-forming; apple cider vinegar and linseed oil count as neutral to alkaline — a purely alkaline potato salad.

Experience-based model

Tip from the kitchen

It tastes even better the next day — then just add the linseed oil fresh.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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