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    You are in: Home / Recipes / Dilled Potato-Cucumber Salad Recipe
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    Dilled Potato-Cucumber Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Skippy [BW]'s Note:

    Great summer side dish for a cookout. Chornichons are crisp pickles made from small gherkin cucumbers, If you cannot find them choose a favorite pickle or double the capers

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cover potatoes with cold water in pot, and bring to a boil. Add a pinch of salt, reduce heat to medium, and cook 20 minutes or until tender.
    2. 2
      Meanwhile, combine sour cream, cornichons, dill and capers in a bowl.
    3. 3
      Drain potatoes, slice in half and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.
    4. 4
      Toss potatoes and cucumber with sour cream mixture. Season with salt and pepper and serve.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on July 23, 2007

      55

      This recipe was in Vegetarian Times. I love dill and capers so gave it a try using creme fraiche. Loved it! Served it with Roasted Salmon at room temperature for a delicious warm summer evening meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dilled Potato-Cucumber Salad

    Serving Size: 1 (204 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 100.5
     
    Calories from Fat 26
    26%
    Total Fat 2.9 g
    4%
    Saturated Fat 1.7 g
    8%
    Cholesterol 5.6 mg
    1%
    Sodium 825.6 mg
    34%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 2.7 g
    10%
    Sugars 2.1 g
    8%
    Protein 2.5 g
    5%

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