Cucumber-Potato Salad

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.

 

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