Chef Tom Fraker
Potato, Cucumber, and Dill Salad
Category
Salad
Servings
4 - 6 servings
Prep Time
40 minutes
Cook Time
20 minutes
Author:
Chef Tom Fraker
This would go great with a nice grilled steak or chicken!
Ingredients
-
1 1/2 pounds Dutch Yellow® Potatoes, halved
-
2 ears Sweet Corn
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6 Melissa's Mini Cucumbers
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1 (10 oz.) package Melissa's Baby Heirloom Tomatoes - halved
-
1 teaspoon Seasoned Rice Vinegar
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1/2 cup Greek Yogurt
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1/4 cup Sour Cream
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2 tbsp. Fresh Dill - chopped
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To taste Sea Salt and Freshly Ground Black Pepper
Directions
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.
Filed in:
Baby Dill,
Baby Dutch Yellow Potatoes,
Baby Heirloom Tomatoes,
Baby Ruby Gold Potatoes,
Dill,
Mini Cucumbers,
Organic Corn,
Potato Cucumber and Dill Salad,
Salad
