Dill "Pickle" Potato Salad

🧂 Ingredients

• 2 pounds yukon gold potatoes
• 1 large english cucumber

  sliced thin
• ½ red onion

  sliced thin according to your preference
• ½ lemon

  squeezed
• 2 tbsp white vinegar
• 2 tbsp dijon mustard
• 2 tbsp maple syrup
• 2 tbsp olive oil
• ¼ tsp salt
• 2 tbsp dill

  chopped
• 2 green onions

  chopped white and green parts

Instructions

• 1 First boil the potatoes. Add them to a pot whole, with skins on and boil until
  fork tender. This can take 15-30 minutes depending on how large the potatoes
  are. Pro tip: put the larger potatoes on the bottom and small on top then cover
  with water and boil. Once tender, drain water and let cool until ok to touch
  without getting burned. Cut in bite sized pieces. Reserve until last step.
• 2 Make the dressing by combining vinegar, dijon mustard, maple syrup, olive oil,
  dill, salt and green onions in a small bowl and whisking.
• 3 To a large bowl add the cucumbers and red onion. Add ½ the dressing and toss.
  Then add the potatoes, the rest of the dressing, a pinch of salt and black
  pepper and half a lemon juiced. Toss until well combined.
• 4 This salad is good for up to 4 days as the cucumbers and onions get more pickled
  with time!

Nutrition Info