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Ingredients

• 2 cups thinly sliced peeled seedless cucumber
• 1 teaspoon kosher salt
• 1 pound small Yukon gold potatoes, quartered
• 1 pound red potatoes, quartered
• 3 tablespoons less-sodium beef broth
• 2 tablespoons dry white wine
• 3 tablespoons Champagne vinegar or white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Dijon mustard
• Dash of ground nutmeg
• 1/4 cup minced green onions
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced fresh chives

Description

"I Prefer The Taste Of An Olive Oil Vinaigrette Rather Than A Mayonnaise Dressing For Potato Salad. Cucumber Slices Add A Fresh Taste, Too." —Michael Ruggeberg, Aspen, CO

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