Dilled Potato-Cucumber Salad

1. 1

   Cover potatoes with cold water in pot, and bring to a boil.

2. 2

   Add a pinch of salt, reduce heat to medium, and cook 20 minutes or until tender.

3. 3

   Meanwhile, combine sour cream, cornichons, dill and capers in a bowl.

4. 4

   Drain potatoes, slice in half and return to pot.

5. 5

   Warm over medium heat 1 to 2 minutes, to dry out slightly.

6. 6

   Toss potatoes and cucumber with sour cream mixture.

7. 7

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.