Cucumber and Potato Salad

Making healthy food choices is one way to Be Well and live a healthy lifestyle. At Bronson, we offer a variety of nutrition services for nearly every need. Check out this healthy recipe from our team of registered dietitians and nutrition educators.

Ingredients

• 1 cup red potatoes, cut into chunks
• 2 tablespoons avocado oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons white balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 1/2 cups sliced, fresh English cucumbers
• 3 tablespoons diced red onion
• 2 tablespoons chopped, fresh dill weed

Directions

1. Place potatoes in a medium size pot and cover with cold water. Add a pinch of salt. Over medium heat, boil the potatoes until just tender when pierced with a fork. Remove from heat, drain, then gently plunge potatoes into ice water. Let potatoes sit 3-5 minutes, then drain thoroughly.

2. In a small bowl, whisk together the oil, vinegars, salt and pepper.

3. Place cucumber slices and chopped onion in a medium size bowl. Pour oil and vinegar dressing on top and mix well. Add potatoes and fresh dill and gently mix until well-coated.

4. Taste and season more if needed.

5. Serve at room temperature or chill and serve later. Will stay fresh 2-3 days in the refrigerator.

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