Cucumber And Potato Salad
122
- Prep Time20 min
- Total Time30 min
- Makes6 Servings
Try this make-ahead potato salad packed with herbs for a bright hit of fresh flavour.
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 2g, Carbohydrates 22g, Fat 9g, Fibre 2g, Sodium 228mg.
Good source of B6.
Get more of our best potato salad recipes.
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