Creamy Cucumber Salad.

I am a big fan of creamy salads, pickled foods, and dill. So, with two pounds of nice hothouse cucumbers looking for something to turn into and some fresh homemade yogurt, I worked up a wonderful, cool summer salad.

Cucumber Salad:

4 hothouse cucumbers.

2 small red onions.

4 cups plain yogurt (I used mine).

1 cup sour cream.

2 tablespoons white wine vinegar

1/2 cup fresh dill.

freshly ground black pepper.

kosher salt.

Thinly slice the cucumbers into rounds and the red onions into half rounds - I used a mandolin. In a bowl, mix the cucumber and red onion slices with 1 1/2 tablespoons of salt. Dump the mixture into a colander and suspend it over the bowl. The salt pulls out some moisture and starts pickling the vegetables.

Pour the yogurt into a cheesecloth lined sieve and suspend over a bowl - this thickens the yogurt by removing some of the liquid.

Cover both and put them in the fridge overnight. Discard any liquid that forms in the bowls.

When the cucumbers and onions are ready, roll them into a clean kitchen towel and press to remove any remaining liquid. Place them in a large bowl and add the yogurt, sour cream, vinegar, and minced dill. Toss together and refrigerate for a couple hours to let the flavors mingle. Serve chilled and add salt and pepper to taste.

The resulting salad is a crisp and tangy treat, perfect for a hot summer day. So, make it and enjoy because it is hot out there.

That is all.

jon.

Best Potato Salad.

I love Potato Salad and the 4th is the perfect excuse to makes some. Having picked up many of the ingredients (potatoes, eggs, and pickles) at Froberg's on Friday, it was time to make a batch.

To me there is little better than a big chilled bowl of potato salad on a hot summer day.

Best Potato Salad:

Serves: 6

2 lbs. small red potatoes

4 hard boiled eggs

3/4 cup chopped dill pickle

1/2 medium red onion

3/4 cup Helman's Real Mayo

2T Annie's Naturals Horseradish Dijon Mustard

2T apple cider vinegar

2T fresh minced dill

Salt and pepper to taste

Wash yer 'taters.

Direction:

Set a large pot of salted water to boil. Wash you potatoes. Add them to the pot - about 30 minutes (you know they are done if you can easily spear the medium sized easily).

At the same time and in a smaller saucepan boil your eggs - approximately 15 mintues at simmer (bubbles should just trail up).

***

Tip for better eggs:

-Never salt water for boiling eggs - it raises the boiling point and often makes you egg whites rubbery.

-When your eggs are done, drain them, run cool tap over them until the water no longer turns warm from the eggs, fill the pot with the cool tap, and add handfuls of ice cubes, adding more as they melt. This facilitates easy peeling.

***

In a seperate bowl, add your vinegar, mustard, mayo, and dill, stirring until well mixed.

After you potatoes are done, chop them - halving or quartering depending on their size (I like large chunky potato salad) - and place them in a large bowl.

Chop you pickles and hard-boiled eggs and add them to your potatoes.

Then pour your dressing over the top and stir until the potatoes are well coated.

Chill briefly in the fridge (if time allows).

Stir the salad before you serve as the dressing tends to settle in teh container.

Make it and enjoy. That is all.

jon.