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Potato-Cucumber Salad

Source of Recipe

by Millie, from The Meat & Potato Cookbook


Recipe Link: 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.