In this surprisingly bright and fresh-tasting warm potato salad, adapted from New German Cooking: Recipes for Classics Revisited, cucumbers compete for the starring role.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 1 hr
- Active: 30 mins
- 2 tablespoons finely chopped fresh dill
- 1/2 cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon kosher salt, plus more for the cooking water
- Freshly ground black pepper
- 1/2 cup canola oil
- 2 pounds fingerling potatoes
- 2 *English cucumbers, halved lengthwise and sliced 1/4-inch thick
- 1/2 medium red onion, finely diced
- Combine the dill, vinegar, mustard, salt, and a pinch of black pepper in a small bowl. Stir to combine, then whisk in the oil until thick and emulsified. Set aside.
- Put the whole potatoes in a large sauce pan and cover generously with cold water. Add a big pinch of salt and bring to the boil over high heat. Reduce the heat so the water’s at a steady simmer, and cook until the potatoes are cooked but not falling apart (check by piercing a potato with the tip of a small knife), about 25 minutes. Drain and spread the potatoes out in a single layer to cool until they’re easy to work with, about 10 minutes.
- Cut the warm potatoes in half lengthwise and place in a large bowl along with the cucumber slices and red onion. Add the dressing, stir to coat well, and serve immediately.