Cucumber and potato salad

Instructions

• BOIL 750 g fingerling potatoes, sliced into 1/4-in. rounds, in a large saucepan of water set over high heat just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.

• MASSAGE 3 mini cucumbers, sliced into 1/4-in. rounds, with 1/4 tsp salt until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumber into a strainer and squeeze out excess liquid.

• WHISK 1/4 cup canola oil with 3 tbsp white-wine vinegar and 1/2 tsp salt in same bowl. Season with fresh pepper. Add potatoes and cucumbers with 1/4 cuP chopped parsley and 1 tbsp chopped dill. Toss until well coated.