(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.
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.)