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    Potato-Cucumber Salad


    Source of Recipe


    by Millie, from The Meat & Potato Cookbook

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6001.9

    List of Ingredients




    7 med new potatoes (slightly over 2#)
    1 - 1½ cups Sour Cream & Dill Dressing (see below)
    2 med firm cucumbers, peeled, seeded, cut in 1/2 lengthwise & cut into 1/4" slices
    center leaves of boston or romaine lettuce to line salad bowl
    2 TBL chopped fresh dill

    Recipe



    Cook potatoes in their skins in boiling water until just tender. Do not over cook. Drain & dry over heat. Peel & slice while still warm.

    In a large bowl, mix the warm potato slices with 1/2 cup of the dressing. Refrigerate 1 hour.

    Add the cucumbers & 1/2 cup of the remaining dressing to the potatoes and bled well. Taste, adding more dressing if desired.

    Line salad bowl with lettuce leaves, spoon in the potato-cucumber mixture, and sprinkle with dill. serve chilled but not too cold.

    SOUR CREAM & DILL DRESSING:
    1½ c sour cream
    1/4 cup chopped fresh dill
    1 tsp minced onion
    1/4 tsp sugar
    1/4 tsp ground cumin
    salt to taste

    Combined & blend well.

 

 

 

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