1 cup Red Sun Farms™ Mini Cucumbers, thinly sliced
1½ lbs baby potatoes, halved
½ cup pickled cucumbers (gherkins), chopped
¼ cup red onion, finely chopped
2 tbsp fresh dill, chopped
¼ cup mayonnaise
¼ cup sour cream
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
Salt and pepper, to taste
Prep Time: 15 mins
Cook Time: 30 mins
Chill Time: 1 hr
Servings: 2
1 Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2 Reduce the heat and simmer until the potatoes are tender, about 10–15 minutes.
3 Drain the potatoes and let them cool slightly.
4 In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste.
5 In a large mixing bowl, combine the cooked potatoes, sliced Red Sun Farms™ mini cucumbers, chopped pickled cucumbers, red onion, and fresh dill.
6 Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
7 Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give the salad a gentle stir and adjust seasoning if needed. Enjoy chilled as a side dish or on its own.
To learn more about Red Sun Farms™, visit www.redsunfarms.com
