A cool, creamy and refreshing side dish that’s perfect for picnic-ing!
Hello July! It’s hard to believe that we’ve survived over 100 days of quarantine. That makes me feel like celebrating and screaming all at the same time. Even though there are many more days to go I’m just grateful that we are healthy and that we can spend most of our days outside. The hubs and I are taking time off work in July so it will be lovely to be unplugged, explore more of our own backyard, and be really present with our kiddos.
We’ve been eating outside more too. We set up picnic blankets on our lawn, grill on our deck, and fully embrace the warmth of the sun and those late afternoon cool breezes. Plus major bonus is that when we’re done, I toss the blanket in the wash and don’t have to worry about all the crumbs and spills we usually experience at the dinner table.
It’s time for all the summer salads and this one really brings some simple yet special flavors. This dish was originally inspired by an elementary school experience which seems crazy but it’s amazing how food memories can stick with us. I went to a small private elementary school for 1st through 6th grade. Although I didn’t know how lucky I was at the time, I know now that I was very privileged to have an environment that was encouraging, challenging, and full of community spirit. Some of my favorite memories from elementary school are the plays and musicals we put on. I wish I could tell you the names of all the plays, but what stuck with me most was the excitement I felt preparing with friends, the nerves before the curtain opened, and the cast/family gatherings after. The gatherings always boasted simple floral arrangements, the most delicious food, and a feeling of warmth and love.
When I was in 4th grade, we put on a Russian play that I think was called Klemetka. Again I can’t remember the name and nothing came up when I Googled it, lol. But what I can picture so vividly is the luncheon for the cast and family that followed because the meal was full of new flavors! There were strawberries mixed with a little sugar and lemon juice, classic Borscht (beet soup), and sour cream cucumbers. The cucumbers really stood out. They were so cool and creamy and flavored with loads of fresh dill. I didn’t realize it was dill when I was devouring it, but I remember asking my mom later. It was probably the first time I understood that I liked fresh herbs. I’m sure I had fresh herbs in my meals before, but it’s the first time it resonated with me.
My fond memory of those sour cream cucumbers are the inspiration for this dish which I’ve been making some version of for several years.
Instead of sour cream I use plain Greek yogurt which gives it a little more tang, a little more protein, and lowers the fat content. The Greek yogurt is flavored with fresh dill, dijon mustard, vinegar and freshly ground salt & pepper.
The sliced roasted potatoes are a recent addition to this salad. Whenever we grill our dinner, I use the oven to make roasted potato or sweet potato chips. One day I just threw them in and was in love. The potatoes and cucumbers together are the perfect combo of two of my favorite summer side dishes: potato salad and sour cucumbers.
This salad has great texture. I love the crunch of the crisp cucumbers, the creaminess of the dressing, and that soft bite into each roasted potato. And these colors make me so happy!
Hope you are all getting some fun-in-the-sun days now that summer is here! Stay safe and well. And thanks for reading!
Valerie
- 1 large cucumber, thinly sliced
- 10 small Yukon gold potatoes
- 1 small red onion, thinly sliced
- ⅓ cup fresh chopped dill
- ½ cup Greek yogurt
- 1½ tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground pepper
- Preheat oven to 400 degrees
- Place parchment paper on a rimmed sheet pan and place sliced potatoes on pan in one layer. Drizzle with olive oil and a pinch of salt and place the pan in the oven. Let cook for 20 minutes until golden brown. When the potatoes are done roasting, remove from oven and let cool.
- Make the yogurt dressing. Mix the Greek yogurt, vinegar, Dijon mustard, salt and pepper. Add the dill and stir gently to combine. Add the cucumbers and red onion and gently combine until coated in the dressing. Add the roasted potatoes and gently combine. I like to add the potatoes last to give them a little more time to cool.
- Pour the salad into your favorite serving dish and enjoy!
Leave a Reply