We had many, many weeks of not much but lettuce, and a lot of it went to waste. We're just not big salad people. But now the produce season is kicking into full gear in Minnesota, and we've had a few weeks of the most delicious potatoes ever, cucumbers, zucchini/squash, and finally tomatoes (and amazing tomatoes they are).
I tried a new potato salad recipe and was very pleased with the results. My usual potato salad is the normal celery-and-onions-and-mustard-and-mayo fare, but lacking celery and being awash in cucumbers, I needed an alternative. This is a keeper.
Cucumber potato salad
Found here. Without the cucumbers it would taste very much like German potato salad for a lot less effort (and vegetarian, too).
1 English cucumber, sliced paper thin
2 pounds Austrian crescent or other fingerling potatoes (I used red potatoes)
Pinch caraway seeds (If you don't have these, leave them out; I didn't notice a huge difference in flavor)
Freshly ground black pepper
1/2 cup chicken stock (I used vegetable stock)
1/4 cup chopped onion
1 tablespoon Dijon mustard
1/4 cup cider vinegar (I used red wine vinegar)
2 tablespoons extra virgin olive oil
1 tablespoon canola or sunflower seed oil (I left this out)
2 tablespoons sour cream, crème fraîche or plain yogurt, optional (I used yogurt)
- Put cucumber slices in bowl, toss with 2 teaspoons salt, and set aside.
- Put potatoes in saucepan, cover with water, add generous pinch salt and caraway, bring to a boil, and cook until potatoes are just tender. Drain, peel, and slice into a bowl while still warm. Season with salt and pepper.
- In a saucepan, bring stock and onion to a simmer. Add to potatoes, and toss gently until silky and lightly thickened. Fold in mustard, vinegar and oils.
- Drain cucumbers well, squeezing out excess liquid. Fold cucumbers into potato salad. Add more salt, pepper and vinegar if needed. Add sour cream, crème fraîche or yogurt if wanted.