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About the Dish

  • Baby Red Potatoes

    Baby Red Potatoes

  • White Wine Vinegar

    White Wine Vinegar

  • Cucumber

    Cucumber

  • Yellow Onion

    Yellow Onion

  • Sour Cream

    Sour Cream

  • Dill

    Dill

METHOD

1
Prepare your mise en place: Quarter potatoes. Halve cucumber lengthwise, and thinly slice crosswise. Peel and halve onion; thinly slice 1 half (save the other half for another use – such as chopped onions for your brats or sliced onion for your burger). Pick and chop dill fronds.
2
  Place potatoes in a saucepan, and cover with water. Place over high heat. Bring to a boil, reduce heat to medium, and simmer until fully tender when pierced with the tip of a knife, about 8 minutes.
3
  While potatoes cook, in a medium bowl whisk together vinegar and 1/4 teaspoon kosher salt. When potatoes are cooked, drain potatoes, add to bowl, and stir gently to coat. Let stand until needed, stirring occasionally. Potatoes will absorb most of the vinegar mixture as they cool.
4
  When potatoes are mostly cooled, make potato salad: Add cucumbers, sliced onion, sour cream and dill to potatoes, and mix well.
5
Taste and adjust seasoning as desired. Serve and enjoy!