Dilled Potato-Cucumber Salad

1. 1

   1. Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to mediu, and cook 20 minutes, or until tender.

2. 2

   2. Meanwhile, combine sour cream, pickles, dill (and capers) in bowl.

3. 3

   3. Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes to dry out slightly.

4. 4

   4. Toss potatoes and cucumber with sour cream mixture. Season with sal and pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.