Smashed Cucumber and Yukon Gold Potato Salad

Smashing cucumbers rather than slicing them creates jagged edges that catch the dressing and stay crunchier longer. Paired with warm Yukon Golds dressed while still hot, this is a summer side that works alongside grilled chicken, pork, or on its own with good bread. Tropea onion adds sweetness; fresh dill ties it together.

Ingredients

• 1 lb Yukon Gold potatoes, halved or quartered
• 2 cucumbers
• 1 Tropea onion, sliced very thin
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and black pepper
• Fresh dill, roughly chopped

Instructions

1. Boil potatoes in well-salted water until just tender when pierced with a knife, about 15 minutes. Drain and let steam dry for 2 minutes.
2. While still warm, toss potatoes with olive oil, apple cider vinegar, Dijon, salt, and pepper. The potatoes absorb the dressing better when hot.
3. Smash cucumbers with the flat of a knife or the bottom of a heavy pan until they crack and split. Tear into rough 1–2" pieces. Toss with a pinch of salt and let sit 5 minutes, then drain off any liquid.
4. Combine potatoes and cucumbers. Add thinly sliced Tropea onion and fresh dill. Toss gently — you want everything coated but the potatoes to stay intact.
5. Taste and adjust salt and vinegar. Serve at room temperature or slightly chilled.

From the farm: Yukon Gold potatoes from Sola Gratia Farm, cucumbers from Brenneman's Country Store, Tropea onions from Epiphany Farms.