Step 1

Peel the potatoes, fill a large pot with water, add salt and boil the potatoes until tender (depending on their size, about 20-30 minutes). Strain and let them cool a bit while you continue with the dressing.

Step 2

Dice the onion and sauté it in a saucepan with 2 tablespoons oil, until translucent. Deglaze with vegetable broth and bring it to a boil. Remove from the heat and add in the white wine vinegar, sugar and salt & pepper.

Step 3

Peel the cucumber and slice into thin rounds. Cube the potatoes.

Step 4

Pour the dressing into a salad bowl, add the vegetables and canola oil and toss.

Step 5

Add fresh dill and season with more salt and pepper if necessary.

Step 6

Peel and cut the kohlrabis into 1 cm thick slices. Boil in salted water for about 5 minutes, until tender.

Step 7

Combine the water and flour until no clumps remain and stir in the salt, paprika and black pepper.

Step 8

Heat enough frying oil in a large pan to cover the bottom of it.

Step 9

First dredge the kohlrabi pieces in the flour, then the water-flour mixture and then into the breadcrumbs. Gently press to seal.

Step 10

Fry the kohlrabi slices for about 3-4 minutes on each side, until golden brown.

Step 11

Serve immediately with the cucumber potato salad.