Baby Potatoes with Cucumber Dressing

Cucumber Potato Salad 2In my family, it seems when ever we make a Father’s Day BBQ, this dish is made, and devoured! It came our way via a neighbour and family friend of ours named Stella Katz, who also does an amazing BBQ Chicken (click here for the recipe) and a delicious Corn Quiche (amongst many other yummy dishes). Funnily enough, I ran into her and her husband last night, so I felt today’s recipe was even more appropriate. This salad is pretty easy to make, without the chopping and dicing of a ton of ingredients, and will serve 6-8 people. Enjoy!

Ingredients:

20 small new potatoes
5 green onions, minced*
1 English cucumber
2 tablespoons Lemon juice
1 teaspoon salt
ΒΌ teaspoon paprika
4 tablespoons mayonnaise
1 bunch fresh dill, chopped*

* Click here to learn how to clean green onions and fresh dill.

Directions:

In a large pot, boil the potatoes (skin on), until fork tender. Drain the potatoes and allow them to dry and cool. Using a grater or food processor, finely grate the cucumber. You can leave the skin on or peel it, according to your preference. In the bowl of the processor, or a large mixing bowl, combine the grated cucumber, lemon juice, salt, paprika, mayonnaise and about half of the dill. Stir to combine. Toss the potatoes with the dressing, green onions and remaining dill. Refrigerate until ready to serve.

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