Endless Summer Potato Salad

• 6 large Yukon Gold potatoes
• 4 cucumbers (each about 9 inches long)
• 1 teaspoon Dijon mustard
• 2 tablespoons scallions, mostly the white part, minced
• 3 tablespoons mayonnaise
• 3 tablespoons champagne vinegar
• 1 tablespoon fresh tarragon leaves, minced
• 1 tablespoon curly parsley, minced
• 1 cup olive oil
• 4 ounce jar of pimentos, drained and chopped

1. In a large pot of water, cook the potatoes until tender but not mushy (still firm). Cool, peel, and cut into thin round slices.
2. Peel the cucumbers. Using a julienne tool or mandoline (Benriner), julienne the cucumbers until you get to the seeds. You'll have long, thin slices that are the length of the cucumber. Put into a colander, sprinkle with a little salt and sweat out excess water. Save the cucumber water.
3. Put the reserved cucumber water, mustard, scallions, mayonnaise, vinegar, tarragon, parsley, and olive oil into a blender. Blend until it becomes a smooth emulsion. Add black pepper to taste.
4. Gently (I use my hands) fold the cucumbers into the potatoes.
5. Next, fold the sauce into the potatoes and cucumbers.
6. Finally, fold the minced pimento into the salad.

potatoes, cucumbers, mustard, scallions, mayonnaise, champagne vinegar, tarragon, curly parsley, olive oil, pimentos

Taken from food52.com/recipes/4710-endless-summer-potato-salad (may not work)