"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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This is the best potato salad I have ever made. I made it for a party and people begged to take leftovers home. The fresh cukes, I used the English ones wrapped in plastic wrap and didn't peel them, add a great flavor. The salad is light without the heavy mayonnaise taste of so many others. It wasn't watery for me--as another reviewer stated-- until the end--I made a triple batch. Just pour any excess off. The next time you make the recipe you can always add more potatoes or decrease the liquid if it is too moist. This is a keeper!
I think this recipe needs some work. There was too much liquid, which made it soggy and mushy after only one day. I would cut the cucumber into chunks rather than slices, and not salt it, to keep it fresher and crisper. The salt could be mixed into the vinaigrette, otherwise the potatoes taste bland and the cucumbers salty. Overall, not my favorite.
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