I recently created this salad for the Take Back Your Health Retreat in the Outer Banks of North Carolina, and it was a favorite.
A few women were telling me that it would be a great alternate for the typical southern-style potato salad with mayonnaise, for those who can’t have the egg!
It’s a good recipe to serve company, or make for yourself and nibble on leftovers the rest of the week.
Warm Potato and Cucumber Salad with Honey Mustard Vinaigrette
4 medium yukon gold potatoes
2 cups chopped cucumbers
1/2 cup roughly chopped dill
⅓ cup apple cider vinegar
1 Tbs. dijon mustard
1 cup olive oil
1 Tbs. honey
¼ tsp. sea salt
1. Combine all dressing ingredients in a jar. Close lid tightly. Shake to combine. Set aside.
2. Fill a pot with water, add potatoes and bring potatoes to a boil over medium-high heat. Reduce heat to low and simmer until fork-tender. Drain and set aside.
3. Arrange cucumbers, dill and arugula in a large serving bowl. Slice potatoes into quarters and add to the bowl. Dress with vinaigrette. Toss lightly. Serve immediately. Enjoy! Refrigerate leftovers.