This week, here is the EN kitchen, we’re buried in cucumbers and honestly, we’ve got no complaints. The generous pile (yes pile!) of cucumbers we received in our CSA box from Sower’s Purse Microfarm are far more than top notch; I’ve never tasted cucumbers so sweet, crunchy and flavorful. I just had to add them to any and every dish Mr. En and I are eating this week. Tonight, these magnificent little thirst-quenchers, are placed front and center – where they should be – in this Cucumber and Potato Salad with Fresh Dill.
This salad is….
- Light and calorie-controlled, because it’s made with avocado oil instead of mayo and because it has twice as many cucumbers as potatoes!
- A good source of Vitamin A and C – because when I cooked the potatoes I left the skins on! You’ll still get Vitamins A and C if you peel the potatoes, just not as much. (Cukes are mostly water but they DO contain a little bit of vitamins A and C, potassium, Vitamin K and fiber.)
- Cool and satisfying. It’s the perfect accompaniment to fresh-grilled Lake Trout (Thank you Tim R.), BBQ chicken, or a 5-minute tuna melt, grilled cheese, or turkey club.
Prep Tips
- What kind of cukes? I’m not even sure what type of cucumbers these are…um….the little ones? Anyway, use what you have and like. English cukes work well but so will any variety. If you get them straight from a farmer, your garden, or the farm market the cucumbers (in most cases) will not be waxed so there’s not need to peel them.
- Oil fave. I love avocado oil because it’s super light and doesn’t really have a flavor. That allows the cukes and dill to shine in this recipe. You could also use olive oil or any type of vegetable oil.
- Vinegar- any kind. This recipe is versatile. Again, use what you have. I used a combo of white balsamic and apple cider vinegar but you can use any kind of vinegar you find in your cupboard. Note – if you choose red wine vinegar the potatoes and cukes will turn a little pink. No worries. Still edible.
- Oniony onions. Red and purple onions can be very strong in flavor. To get rid of some of the bite, soak onion slices in ice water for 20 minutes, drain, pat dry, and then chop.
What’s your favorite summer side? This Cucumber and Potato Salad with Fresh Dill is rising up the ranks for Mr. EN and me!
Are you part of a CSA? What kind of veggies are you getting in your box? Which veggies do you need more recipes for? Send me a quick message and tell me more.
Peace, love and good eats, from our empty nest to yours.
Trending in the EN Kitchen: Penzey’s Four Pepper Blend (ready to grind)
Mr. EN’s Take on This Recipe: “Excellent! We’ve only got 17 more cukes to eat this week! ”
Cucumber and Potato Salad with Fresh Dill
Yield 4 servings
Ingredients
- 1 cup red potatoes, cut into chunks
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons white balsamic vinegar
- ¼ -1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 ½ cups sliced, fresh cucumbers
- 3 tablespoons diced red onion
- 2 tablespoons chopped, fresh dill weed
- fresh ground pepper (see Trending in the EN kitchen above)
Instructions
- Place potatoes in a medium size pot and cover with cold water. (Add a little salt.) Over medium heat, boil potatoes until just tender when pierced with a fork. Remove from heat, drain, then plunge potatoes (gently) into ice water. Let potatoes site 3-5 minutes then drain thoroughly.
- In a small bowl, whisk together the oil, vinegars, salt and pepper.
- Place cucumber slices and chopped onion in a medium size bowl. Pour oil and vinegar dressing on top and mix well. Add potatoes and fresh dill and gently mix until well-coated.
- Taste and season with additional salt and pepper if needed.
- Serve at room temperature or chill and serve later. Will stay fresh 2-3 days in the refrigerator.
Notes
- Kick it up a notch: Add a little crumbled feta or goat cheese.
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving | ||
|---|---|---|
Calories 142 | ||
% Daily Value | ||
Total Fat 9 g | 14% | |
Saturated Fat 1 g | 5% | |
Sodium 248 mg | 10% | |
Total Carbohydrates 16 g | 5% | |
Dietary Fiber 2 g | 8% | |
Protein 1 g | 2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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