This recipe follows the formula of combining potatoes with a crunchy vegetable and a creamy dressing, but uses cucumbers instead of celery and yogurt instead of mayo. Leave out the dairy for a vegan dish.
Slice 1 Painted Serpent cucumber in paper-thin rounds. Toss in a bowl with 2 t. salt.
Thinly slice or finely dice red onion to make 1/4 C. Place in a bowl with 1 T. red wine vinegar.
Bring a large pot of salted water to a boil and cook 2 lbs. of potatoes until just tender. Drain and rinse to cool slightly, then slice into a large bowl. Toss in the onion and vinegar, as well as 1 T. Dijon mustard, 3 T. olive oil and 2 more T. red wine vinegar.
Drain the cucumber slices and squeeze out any water remaining. Add to the potatoes along with 2 T. plain yogurt or sour cream (optional). Season with salt and pepper plus extra or mustard to taste. Garnish with fresh dill.