POTATO, CUCUMBER, AND FRESH DILL SALAD
Email This Recipe Print Recipe

Ingredients 3/4 pound boiling potatoes 1/2 cup plain yogurt 1 tablespoon chopped fresh dill 1/2 teaspoon ground coriander seeds 1 tablespoon fresh lemon juice 1 large cucumber, seeded and cut into 1/2-inch cubes

Instructions

Peel the potatoes and cut them into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until they are just tender, about 5 minutes. In a colander drain potatoes and rinse them under cold water. Drain the potatoes well and then place them in a glass bowl. Add the yogurt, dill, coriander, and lemon juice and stir gently. Add the cucumber and salt and pepper to taste and toss to coat. 

Serving Size

Serves 2. This recipe can be doubled or tripled.

Related Recipes

• Avacado Onion And Hearts of Palm Salad (Pareve) • Mustard and Avocado Dressing (Pareve) • Tomato and Horseradish Dressing (Pareve) • Soy Citrus Vinaigrette (Pareve) • Kopy Cat Outback Steak House Ceasar Salad Dressing (Dairy)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .