Potato, Cucumber and Tomato Salad

Potato, Cucumber and Tomato Salad
Print Recipe
Potato, Cucumber and Tomato Salad
Print Recipe
Servings Prep Time Cook Time Passive Time
6servings 15minutes 20minutes 10minutes
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
  • 750 grams mini-potatoes (red, purple, yellow) unpeeled, sliced into 1/4 inch rounds
  • 3 mini-cucumbers unpeeled, sliced into 1/4 inch rounds
  • 1 large tomato cut into thin wedges
  • 1/4 red onion thinly sliced
  • 2 tbsp Frescolio Red Wine Vinegar
  • 1/4 cup Frescolio Dill Infused EVOO
  • 2 tbsp fresh dill chopped
  • 1/4 tsp sea salt
  • pepper, to taste
Servings: servings
Units:
Ingredients
  • 750 grams mini-potatoes (red, purple, yellow) unpeeled, sliced into 1/4 inch rounds
  • 3 mini-cucumbers unpeeled, sliced into 1/4 inch rounds
  • 1 large tomato cut into thin wedges
  • 1/4 red onion thinly sliced
  • 2 tbsp Frescolio Red Wine Vinegar
  • 1/4 cup Frescolio Dill Infused EVOO
  • 2 tbsp fresh dill chopped
  • 1/4 tsp sea salt
  • pepper, to taste
Servings: servings
Units:
Instructions
  1. Boil potatoes in a large saucepan of water set over high heat just until fork-tender, 12 to 15 minutes. Drain and cover with cold water until cool, about 5 minutes.
  2. In a large bowl, massage cucumbers with ¼ teaspoon salt until thoroughly mixed. Let stand until liquid begins to seep out, about 10 minutes.
  3. Scoop cucumbers into a strainer and squeeze out excess liquid. Empty any leftover liquid remaining in the large bowl.
  4. In the empty bowl, whisk oil with vinegar. Season with sea salt and fresh pepper. Add cucumbers, potatoes, tomatoes, red onions, and baby dill. Toss until well coated.
Recipe Notes

This recipe uses Frescolio's Dill Infused EVOO and Red Wine Vinegar. You could also try the following for a different taste: