This potato salad is light and highlights the flavors of Maine’s summer produce. We used a mix of potatoes such as gold, red, and blue. Added to that are cherry tomatoes, fresh dill, and fresh cucumber pickles. It is made with an olive oil dressing rather than a mayo base, giving it has a nice clean flavor.
On the Ingredients
- Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
- Cucumbers are a great vegetable for salads, with their crisp texture, clean flavor, and high water content. They’re low in calories but high in vitamins, minerals, and antioxidants (more on the health benefits). For this recipe, we recommend using English or European cucumbers (the long ones), which are a little crisper than slicing cucumbers.
- Dill is an herb in an herb in the celery family with a very unique taste. It pairs well with fresh, clean flavors like cucumber, mushrooms, potatoes, plain yogurt, fish, and chicken. If you can’t find fresh dill in stock, substitute with dry using 1 tsp of dry for 1 tbsp fresh. Dill is also packed with flavonoids, which have been shown to reduce the risk of heart disease and stroke (more on health benefits).
Fresh Summer Potato Salad
4
servings20
minutes10
minutes30
minutesThis potato salad is light and highlights the flavors of Maine’s summer produce. We used a mix of potatoes such as gold, red, and blue. Added to that are cherry tomatoes, fresh dill, and fresh cucumber pickles. It is made with an olive oil dressing rather than a mayo base, giving it has a nice clean flavor.
Ingredients
2 lbs potatoes (various colors)
2 hardboiled eggs (10 minute eggs)
1/2 pint cherry tomatoes (various colors)
1 slicing cucumber
1 1/2 tsp salt (separated)
1/4 cup extra virgin olive oil
1/2 cup fresh dill (chopped)
1/2 tsp garlic (minced)
Directions
- Wash your potatoes and slice them into bite-sized pieces (leaving the skin on). Boil for about 10 minutes until the potatoes are tender (but not soft).
- Drain the potatoes, rinse with cold water, and let them reach room temperature.
- When the potatoes are cool, peel your cucumber and slice it in half-moons, as thinly as possible. Put the slices in a small bowl and sprinkle half a teaspoon of the salt over them. Rub the salt into the slices, let them stand for 10 minutes, and squeeze the excess water from the cucumber.
- Combine the dill, remaining salt, garlic, and olive oil. Slice the hardboiled eggs into bite-sized pieces. Toss together the potatoes, cucumbers, eggs, and dressing. Enjoy!
