This is a deliciously refreshing version of potato salad. It is zesty and satisfying, paring especially well with summer fare and picnic foods. Because of the vinegar base, it keeps well on the party buffet and leftovers are equally yummy - if there’s anything left after the celebration, that is!

Servings: 10

Prep time: 20 minutes

Cook time: 25 minutes

Skill level: Easy

INGREDIENTS

• 3 pounds (about 9 cups) small RED POTATOES

• SALT

• 1 - 1 1/2 cups RED ONION, diced >OR< GREEN ONIONS, diced

• 2 1/2 cups ENGLISH CUCUMBERS, diced (peeling, optional)

• 1-2 cups ROBUST & ZESTY ITALIAN SALAD DRESSING

• Fresh, chopped or sprigs of PARSLEY, optional - for garnish

DIRECTIONS

1. If not already prepared, make and measure out Robust & Zesty Italian Salad Dressing.

2. As you’re cleaning, trimming, halving, and quartering the potatoes - depending on how “small” they really are (peeling optional and definitely not necessary) - place them in a container with enough filtered water to cover.

3. Once you have finished prepping them, drain the water and add the potatoes along with fresh water to a pot large enough to give room to them as they cook. If the salad isn’t going to be made right away, the potatoes can be held in water in the refrigerator overnight. You may wish to refresh the water one more time before boiling.

4. Boil potatoes in lightly salted water until just fork tender. The water can also be seasoned a little onion and garlic powder. This is not necessary and if used, use a light hand. Drain and allow to cool.

5. Clean and cut cucumbers into bite size pieces.

6. Clean and slice green onions or dice red onion.

7. In a large serving bowl, add potatoes, and lightly salt, gently mixing as you go to make sure they are lightly but evenly seasoned.

8. Add cucumbers and onions. Continue to carefully toss (so as not to “mash” the potatoes) gradually adding enough dressing to coat well and keep moist.

9. Give a little taste - you may wish to adjust your seasonings at this point, including adding a bit of salt.

10. Garnish with a sprig of fresh parsley or lightly sprinkle with chopped parsley, if desired. If using green onions, a few extra bits make a nice garnish in place of or together with the parsley. This can be served warm but is especially delicious cold.

11. Refrigerate any leftovers.

NOTES/VARIATIONS

• This recipe bodes very well for the “eye-it-up” technique. To be honest, that’s kinda how we make it. I call it the “ish-technique”. Start with however many potatoes you have and to it add enough dressing to moisten, cukes for crunch, and onion for flavor. Really, it comes down to your taste buds and what is appealing to the eye. Rest assured, it’s almost impossible to ruin this recipe.

• Don’t have time to do all the prep work? Try these shortcuts:

  • Purchase a reliable Italian Salad Dressing, watching the label for fillers and undesirable ingredients.

  • Hit the produce/deli/salad-bar section of your favorite grocery store where they are likely to have already chopped red or green onions and sliced cucumbers.

  • Buy the smallest red potatoes you can find and only halve, not quarter them.

• You can prepare the ingredients, separately, ahead of time or make the entire salad on the spot. If you are cooking the potatoes in advance, put some of the dressing on them so they can marinate and store in the refrigerator until ready to use. This will also help keep them from getting dry.  Then, add the remaining necessary amount of dressing when the rest of the ingredients are mixed in. 

• Tips on cucumbers:

  • Trim the ends until you see seeds before slicing/dicing as the portion without them can be bitter.

  • One large, trimmed and diced English cucumber = approximately 2 cups.

  • While it isn’t necessary to peel the cucumber, a nice presentation would be to peel thin stripes the length of the cuke, making a light green/dark green pattern.

  • If the peel is a little tough (which can happen in the off season or if a cucumber is left on the vine a bit too long), I do recommend peeling it entirely.

• Tips on onions:

  • If the red onion is too strong, soak in cold water for about 1/ - 1 hour and drain well before using.

  • One large, diced red onion = approximately 2 1/2 - 3 cups.

  • If serving this promptly, green onions work well. If this is being taken to an event such as a picnic or will be relied on for leftovers, red onion will hold up better.

• This dish is best served chilled but the salad is enjoyed by some when warmed. Be aware, however, that the cucumbers will not be as crisp when reheated. If you know you will be serving it warm, add the cucumbers after it reaches the desired temperature.

• This salad holds well so if you need to make it the day before, that’s fine.  Just have extra dressing on hand in case it’s a little dry (unlikely but possible).  If there’s no extra dressing on hand, a little olive oil should moisten it up (again, highly unlikely but always good to know…). Adjust seasonings accordingly.

• As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.

CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Susi's Kochen Und Backen Adventures- Oma Ingrid's German Potato Salad susikochenundbacken.blogspot.com 2.jpeg

I grew up enjoying this delicious dish but came up with my own ROBUST & ZESTY ITALIAN SALAD DRESSING due to sensitivity to ingredients in most store bought salad dressing preparations. My mother made the original version, using a popular store bought zesty robust bottle dressing. She acquired this potato salad recipe from life-long, dear family friend who is, you guessed it, from Serbia!