Cucumber Dill Potato Salad

Labor Day weekend is knocking on the door. While some may see this as a symbol of summer coming to a close, I just like to think of it as another opportunity to gather with friends and eat large quantities of delicious food. My contribution this weekend is this Cucumber Dill Potato Salad, which is my unique twist on a good ol' BBQ standby and a bonafide crowd pleaser.  Not into or don't eat white potato? Try this with another one of my favorite starch/root vegetables, jicama!


Cucumber Dill Potato Salad

Total Time: 30 mins
Servings: 6


6 cups (~2 lg) potato (or jicama), cubed
¾ cup mayo
4 hard boiled eggs, peeled & chopped
1 cup cucumber (~½ cucumber), seeded, peeled & diced
2 tsp dill weed
1-2 tsp salt
¾ tsp garlic powder
½ tsp each: paprika, black pepper
Steps:
  1. Place potato in sauce pan and cover with water. Turn burner on high, bring to boil & allow to boil uncovered for 10-15 mins until tender.
  2. When potatoes are tender, drain water out of pan. Transfer to bowl and place in fridge to cool for 10-15 minutes.
  3. While potato is cooling, mix seasonings into mayo.
  4. Peel, seed & finely chop the cucumber. Place in a medium sized bowl along with the chopped egg. Add cooled potato and mix.
  5. Pour half the dressing into the bowl and mix until well combined. Continue adding dressing until desired consistency is reached. Taste & add salt as needed.
  6. Place in fridge to chill completely and/or until time to serve.