top of page

Cucumber-Potato Salad

(by Rita Slanina)


2 – 3 cucumbers

5 - 6 russet potatoes, unpeeled

1 medium onion, chopped

salt, to taste

bottled Italian dressing


Slice cucumbers, salt, cover, and set aside until cucumbers are wilted.

In a large pot of boiling water, cook potatoes until a knife can pierce them.

Drain and cool.

When potatoes have cooled, peel and cut into pieces in a large bowl.

Add onion.

Squeeze cucumbers of as much liquid as possible, and add to bowl.

Add dressing, toss, and refrigerate until serving.


(Read The Hidden Drawer, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 

Comments

bottom of page