In Uzbekistan we use pickled cucumbers in many different salads and meals. This salad is light and tasty, goes good with soups. Don't skip fresh chopped coriander leaves, as they give main flavor and interesting combination. I would recommend to bake potatoes, rather than boiling them, baked potatoes have more rich flavour, which is important for this salad.
2 baked potatoes
4 medium sized pickled cucumbers
1 medium onion, peeled
1 can of green beans
1 cup of chopped coriander
2 tbsp of vegetable or olive oil
Salt to taste
Peel baked potatoes and cut in small cubes, slice onions thinly, then mash them with hands and add in to potatoes. Drain all the water from bean can, cut pickled cucumbers in small cubes. Mix all the ingredients together and add salt, chopped coriander and oil, mix once again. Serve and enjoy!