Double-dressed potato salad with cucumbers

Try our zesty double-dressed potato salad with fresh cucumbers for a burst of tangy flavours and creamy textures in every bite. Ideal for picnics and barbecues.

Ingredients:

• salt and pepper to taste
• 6 tablespoons extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 cups red new potatoes, boiled and cubed to large bite size
• 1 cucumber, peeled and sliced into thin rounds
• 3/4 cup mayonnaise
• 1/4 cup plain nonfat yogurt
• 3 tablespoons chopped shallots
• 1/4 cup sliced fresh basil, plus extra sprig for garnish

Instructions:

1. Combine ½ teaspoon of salt and a pinch of freshly ground black pepper in a medium bowl that is non-reactive.
2. Blend in the oil using a fork; gradually mix in the vinegar to create an emulsion.
3. Introduce the potatoes to the mixture of oil and vinegar, then refrigerate and allow to marinate for a minimum of 2 hours.
4. In another bowl, combine the mayonnaise, yogurt, shallot, and basil.
5. Remove the potatoes from the vinaigrette (not all of it needs to be drained, just most of it) and drizzle the mayonnaise dressing over them. Add in the cucumber. Mix thoroughly, season with salt and pepper as necessary, and adjust any other seasonings as desired.

Summary:

• Calories: 2381 kcal
• Fat: 215 g
• Protein: 16 g
• Carbs: 102 g
• Potassium: 2709 mg
• Magnesium: 173 mg