Dilled Potato-Cucumber Salad

• 1 lb new potato
• 13 cup sour cream or 13 cup creme fraiche
• 6 cornichons, chopped (about 1/4 cup)
• 2 tablespoons fresh dill, chopped
• 2 teaspoons capers, rinsed, drained and chopped
• 1 seedless cucumber, thinly sliced (about 2 cups)

1. Cover potatoes with cold water in pot, and bring to a boil.
2. Add a pinch of salt, reduce heat to medium, and cook 20 minutes or until tender.
3. Meanwhile, combine sour cream, cornichons, dill and capers in a bowl.
4. Drain potatoes, slice in half and return to pot.
5. Warm over medium heat 1 to 2 minutes, to dry out slightly.
6. Toss potatoes and cucumber with sour cream mixture.
7. Season with salt and pepper and serve.

potato, sour cream, cornichons, fresh dill, capers, cucumber

Taken from www.food.com/recipe/dilled-potato-cucumber-salad-235166 (may not work)