"I prefer the taste of an olive oil vinaigrette rather than a mayonnaise dressing for potato salad. Cucumber slices add a fresh taste, too." —Michael Ruggeberg, Aspen, CO
2 cups thinly sliced peeled seedless cucumber
1 teaspoon kosher salt
1 pound small Yukon gold potatoes, quartered
1 pound red potatoes, quartered
3 tablespoons less-sodium beef broth
2 tablespoons dry white wine
3 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons extra-virgin olive oil
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
Dash of ground nutmeg
1/4 cup minced green onions
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh chives
How to Make It
Combine cucumber and salt in a large bowl. Let stand 30 minutes.
Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.
Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.
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