Cucumber-potato salad
This simple and yummy side dish is the perfect complement to any picnic or BBQ.
Cucumber-potato salad
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
Method:
Boil potatoes in a large saucepan of water set over high just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.
Massage cucumbers with 1/4 tsp salt until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumbers into a strainer and squeeze out excess liquid.
Whisk oil with vinegar and remaining 1/2 tsp salt in same bowl. Season with fresh pepper. Add parsley, dill, cucumbers and potatoes. Toss until well coated.
Prep 10 min | Total 40 min
Serves 6 | Per serving 177 calories, 2 g protein, 22 g carbs, 9 g fat, 2 g fibre, 228 mg sodium. Good source of vitamin B6.
Almost Done!
Please confirm the information below before signing up.
{* #socialRegistrationForm *} {* socialRegistration_firstName *} {* socialRegistration_lastName *} {* socialRegistration_emailAddress *} {* socialRegistration_displayName *} By clicking "Create Account", I confirm that I have read and understood each of the website terms of service and privacy policy and that I agree to be bound by them.