Cucumber And Potato Salad

1. 1

   Peel cucumbers.

2. 2

   Halve them lengthwise and scoop out seeds. Cut crosswise into 1/2-inch pieces and toss with 1/2 teaspoon of salt.

3. 3

   Let stand 20 minutes.

4. 4

   Rinse well and pat dry with a towel. Refrigerate.

5. 5

   Cook potatoes until tender; drain well, peel and dice.

6. 6

   While still warm, toss in a bowl with oil, vinegar, remaining salt, pepper, onions and dill.

7. 7

   Cool to room temperature.

8. 8

   Add cukes, sour cream and mayonnaise.

9. 9

   Combine gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.