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Cucumber And Potato Salad With Mustard Dill Vinaigrette

The Good Neighbor Cookbook
by Suzanne Schlosberg and Sara Quessenberry

Move over, mayo-drenched potato salad. The mustard-dill vinaigrette makes this a light, fresh-tasting rendition of a barbecue classic. Tossing the potatoes in the vinaigrette while they are still warm allows the flavors of the vinaigrette to penetrate the potatoes more readily.
Prep time: 10 minutes
Total time: 25 minutes
Serves 8


• 2½ pounds baby red potatoes
• 2 tablespoons whole-grain mustard
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1¼ teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 Kirby or 1 hothouse cucumber, quartered lengthwise and sliced
• 6 scallions (white and light green parts), thinly sliced
• 1/2 cup loosely packed fresh dill, chopped


Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add a large pinch of salt, decrease the heat, and simmer until the potatoes are tender when pierced with a paring knife, 15 to 18 minutes. Drain and run under cold water to cool, then cut into quarters.

In a large bowl, whisk together the mustard, vinegar, oil, salt, and pepper. Add the potatoes, cucumbers, scallions, and dill, and toss to combine. Refrigerate in an airtight container for up to 2 days.

Be sure to check the salad for seasoning before serving, as the potatoes tend to absorb and neutralize salt the longer they sit.


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