Cucumber in Sour Cream Salad
INGREDIENTS:
1 ea Cucumber; medium 4 ea Potatoes;med, peel and dice
1 ts Salt 2 c Water; cold
1/4 ts Pepper; white 1 c Cream; heavy
1/2 c Milk 1 ea Green onion; grated
1 ts Dillweed; dried or 1 tb Fresh dill; chopped
1 ea Cucumber; medium 4 ea Potatoes;med, peel and dice
1 ts Salt 2 c Water; cold
1/4 ts Pepper; white 1 c Cream; heavy
1/2 c Milk 1 ea Green onion; grated
1 ts Dillweed; dried or 1 tb Fresh dill; chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.