Dilled Potato-Cucumber Salad
Dilled Potato-Cucumber Salad is a gluten free side dish. One serving contains 89 calories, 2g of protein, and 3g of fat. This recipe serves 6. For 97 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 138 people have made this recipe and would make it again. If you have capers, fresh dill, new potatoes, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. Similar recipes are Dilled Potato And Pickled Cucumber Salad, Dilled Cucumber Salad, and Dilled Cucumber Salad.
Servings: 6
Ingredients:
2 tsp. capers, rinsed, drained and chopped
6 cornichons, chopped (about ¼ cup)
1/3 cup crème fraîche or sour cream
1 seedless cucumber, thinly sliced (about 2 cups)
2 Tbs. chopped fresh dill
1 lb. new potatoes
Equipment:
pot
bowl
Cooking instruction summary:
1. Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.2. Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.3. Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.3. Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.
Step by step:
1. Cover potatoes with cold water in pot, and bring to a boil.
2. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.
3. Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.
4. Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.
5. Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.
Nutrition Information:
covered percent of daily need
