|2 servings||calories per servings 150||protein serving 3 g||carbs per serving 28 g||total fat per serving 3 g|
Fresh cucumbers and dill brighten up a backyard party favorite. Creamy yet light and tangy, this simple side dish will certainly tempt you to go back for seconds.
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.
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.
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.
When potatoes are mostly cooled, make potato salad: Add cucumbers, sliced onion, sour cream and dill to potatoes, and mix well.
Taste and adjust seasoning as desired. Serve and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...