Cucumber and potato salad

Prep 20 min
Total 30 min
Makes 6 Servings

68

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
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

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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