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Potato Cucumber and Dill Salad
By Chef Tom Fraker

Potato Cucumber and Dill Salad

2 ears Sweet Corn
6 Melissa's Mini Cucumbers
1 10 oz. package Melissa's Baby Heirloom Tomatoes -- halved
1 teaspoon Seasoned Rice Vinegar
1/2 cup Greek Yogurt
1/4 cup Sour Cream
2 Tbsp. Fresh Dill -- chopped
to taste Sea Salt and Freshly Ground Black Pepper

Boil the potatoes in salted water until fork tender, drain and let cool.
Remove the husks and silks from the corn and grill them on a hot BBQ.
When the corn is done and cool enough to handle, remove the kernels from the ears with a knife.
Quarter the cucumbers lengthwise and then cut them into bite-sized pieces.
Place all of the veggies in a bowl and gently mix until combined.
In another bowl, mix together the vinegar and the rest of the ingredients.
Gently combine the dressing and the veggies and place in the refrigerator for 30 minutes.
Serve and enjoy. Makes about 4-6 servings.

This would go great with a nice grilled steak or chicken.