1Combine the dill, vinegar, mustard, salt, and a pinch of black pepper in a small bowl. Stir to combine, then whisk in the oil until thick and emulsified. Set aside.
2Put the whole potatoes in a large sauce pan and cover generously with cold water. Add a big pinch of salt and bring to the boil over high heat. Reduce the heat so the water’s at a steady simmer, and cook until the potatoes are cooked but not falling apart (check by piercing a potato with the tip of a small knife), about 25 minutes. Drain and spread the potatoes out in a single layer to cool until they’re easy to work with, about 10 minutes.
3Cut the warm potatoes in half lengthwise and place in a large bowl along with the cucumber slices and red onion. Add the dressing, stir to coat well, and serve immediately.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.