Cucumber potato Salad - Big Mama's Recipes

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Cucumber Potato Salad

You can make this salad ahead of time but be sure to leave the cucumbers out and add just before serving.

Ingredients:

2 pounds russet potatoes, scrubbed clean
coarse salt
3 large hard boiled eggs, peeled and cut into 1/2 inch dice
1 celery stalk, strings, removed and finely chopped
1 red onion, finely c hopped
1 cucu;mber, peeled, seeded and cut into 1/4 inch cubes
1/2 cup coarsely chopped fresh flat leaf parsley
3 tablespoons cider vinegar
6 tablespoons mayonnaise
freshly ground black pepper

Directions:

Place the potatoes in amedium saucepan, and cover with water. Bring to a boil over high heat; salt the water. Reduce the heat to medium and simmer until tender, about 20 minutes. Drain in a colander. When cool enough to handle peel and cut into 1/2 inch pieces. Transfer to a medium bowl. Add the eggs, celery, onion, cucumber, and parsley.

In a small bowl, whisk together the vinegar and mayonnaise, season with salt and pepper. Pour the dressing over the vegetables, and stir to combine. Serve at room temperature.

Serves 8

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