Potato-Cucumber Salad
When the weather is hot, there’s nothing better than a simple, creamy potato salad to serve alongside fresh fish.
Although this salad is perfect with grilled sardines or other seafood, it also carries a little piece of our inland heritage. Below is my mom’s recipe and since we are from Štajerska, we always add a splash of pumpkin seed oil. This rich, nutty flavor is quite unusual in coastal cuisine, but for us, it makes the salad complete.
Recipe
Ingredients:
600 g cooked and peeled potatoes
500 g cucumber, peeled if the skin is hard
1 small onion
2 tbsp pumpkin seed oil
1 tbsp olive oil
2 tbsp apple cider vinegar
125 g Greek yogurt
2 tbsp sour cream
salt and freshly ground black pepper, to taste
Instructions:
Slice the cooked and peeled potatoes into thin rounds.
Peel the cucumber if the skin is hard. Cut it lengthwise, scoop out the seeds, and grate it.
Place the grated cucumber in a sieve or colander, sprinkle lightly with salt, and let it stand for about 10–15 minutes. Then squeeze or press out as much liquid as possible.
Place the potatoes in a large mixing bowl. Add the drained cucumber.
Slice the onion into thin quarter rings and add to the bowl.
In a separate small bowl, whisk together the pumpkin seed oil, olive oil, apple cider vinegar, Greek yogurt, and sour cream until smooth.
Pour the dressing over the potatoes, cucumber, and onion.
Season generously with salt and freshly ground black pepper.
Mix thoroughly until everything is well combined and evenly coated.
Taste and adjust the seasoning if needed.
Refrigerate for at least 30 minutes before serving to let the flavors develop.