Tangy Potato Cucumber Salad









I whipped up this recipe for a picnic over the weekend. It makes a great side dish on a nice summer day!


2 1/2 lbs small red potatoes
2 smal to meduim sized cucumbers
1/4 cup apple cider vinegar
5 sprigs cilantro
juice of 1 lime
salt to taste
freshly ground pepper to taste


1 Bring a large pot of water to a boil.
2 Clean the potatoes & careful place them into the water. Allow to boil for 15 minutes or until potatoes are tender.
3 Drain potatoes & allow to cool. Once cool, slice each in half & place into a large bowl.
4 Peel & seed cucumbers. Cut them into large cubes & add to the bowl with the potatoes.
5 Pour apple cider vinegar and a bit of salt over the potatoes & cucumbers and stir. Allow to sit for 15 minutes, then drain.
6 Finely chop the cilantro and stir it into the mixture.
7 Drizzle the lime juice over the mixture, and add salt & freshly ground pepper to taste. Stir once more.

Keep the salad in the refrigerator until you are ready to serve. It actually tastes even better the next day, so if you have time, prepare it the night before.


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