nutritional information

Per SERVING:

  • Calories: 118
  • Protein: 2 g
  • Total Fat: 5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 16 g
  • Cholesterol: 18 mg
  • Sodium: 272 mg
  • Fiber: 2 g
  • Sugar: 2 g

Dilled Potato-Cucumber Salad

Dilled Potato-Cucumber Salad

Serves 6

30 minutes or fewer

Cornichons are crisp pickles made from small gherkin cucumbers. If you can't find them, simply substitute your favorite pickle, or double the capers used in the recipe.
  • 1 lb. new potatoes
  • ⅓ cup crème fraîche or sour cream
  • 6 cornichons, chopped (about ¼ cup)
  • 2 Tbs. chopped fresh dill
  • 2 tsp. capers, rinsed, drained and chopped
  • 1 seedless cucumber, thinly sliced (about 2 cups)

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.

July 2007

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comments

What are cornichons?

C J Ferguson - 2012-05-23 05:31:39

If you omit the cucumbers, the salad doesn't get as runny. I use 2 pounds of potatoes as there is more than enough sauce for that amount and it feeds the family for two meals.

Ronda Barnhurst - 2011-10-04 14:39:52