Cucumber and potato salad

85

PREP TIME

20 min

TOTAL TIME

30 min

Makes

6 Servings

Cucumber and potato salad

Cucumber potato salad. Photo, Roberto Caruso.

Ingredients

  • 750 g fingerling potatoes , sliced into 1/4-in. rounds
  • 3 mini cucumbers , sliced into 1/4-in. rounds
  • 3/4 tsp salt , divided
  • 1/4 cup canola oil
  • 3 tbsp white-wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp chopped dill

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.

Nutrition (per serving)

  • Calories
  • 177,
  • Protein
  • 2 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 228 mg.
  • Good source of
  • B6
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