Warm German Potato-Cucumber Salad with Dill Recipe

• 2 tablespoons finely chopped fresh dill
• 1/2 cup apple cider vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon kosher salt, plus more for the cooking water
• Freshly ground black pepper
• 1/2 cup canola oil
• 2 pounds fingerling potatoes
• 2 *English cucumbers, halved lengthwise and sliced 1/4-inch thick
• 1/2 medium red onion, finely diced

1. Combine the dill, vinegar, mustard, salt, and a pinch of black pepper in a small bowl.
2. Stir to combine, then whisk in the oil until thick and emulsified.
3. Set aside.
4. Put the whole potatoes in a large sauce pan and cover generously with cold water.
5. Add a big pinch of salt and bring to the boil over high heat.
6. Reduce the heat so the waters 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.
7. Drain and spread the potatoes out in a single layer to cool until theyre easy to work with, about 10 minutes.
8. Cut the warm potatoes in half lengthwise and place in a large bowl along with the cucumber slices and red onion.
9. Add the dressing, stir to coat well, and serve immediately.

fresh dill, apple cider vinegar, wholegrain mustard, kosher salt, freshly ground black pepper, canola oil, potatoes, cucumbers, red onion

Taken from www.chowhound.com/recipes/potato-cucumber-salad-dill-31378 (may not work)