Saturday, July 4, 2009

Cucumber and Dill Potato Salad

I'm a picky potato salad person, but I love this recipe. I'm not very precise about the measurements, but it seems like one of those recipes that's better adapted to fit people's individual tastes. Here's the link to the original recipe.

J'aime beaucoup: Cucumber and Dill Potato Salad

6-10 small to medium sized red potatoes (1 qt. of mini red potatoes from the farmer's market works perfectly)
1/3 to 1/2 cup crème fraîche or sour cream (I like it better more creamy)
10 or so cornichons, chopped
6-10 sprigs of dill, washed and chopped
1 European cucumber, thinly sliced and quartered (any seedless cucumber will do)
sea salt to taste

1. Scrub potatoes and cut to desired size. Place in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender.
2. Combine crème fraîche/sour cream, cornichons, dill, and cucumber in a bowl.
3. Drain potatoes and add to crème fraîche mixture. Toss to coat. Add freshly ground sea salt to taste, and serve immediately.

*Note: this dish tastes best served right away when the potatoes are still warm. It will keep in the refrigerator for a few days, but it tends to dry out and doesn't taste nearly as good.
**Cornichons are little French pickles. You can find them in Trader Joe's; if you can't find cornichons, substitute another small pickle or modify the amount of whatever pickles you have on hand.

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