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Cook’s Country Magazine

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  • 2 2 2 tblsp sugar
  • 1 1 1/4 cucumber, peeled, quartered, seeded and cut into 1/4 inch slices
  • 1 1 1 cup white vinegar
  • 1/2 1/2 1/2 tsp dried dill
  • Salt and pepper
  • 3 3 1/4 lbs small red potatoes, scrubbed and sliced 1/4 inch thick
  • 8 8 8 slices bacon, chopped
  • 1 1 1 onion, minced
  • 1/4 1/4 1/4 cup olive oil
  • 1/4 1/4 1/4 cup coarse-grain mustard
  • 1/4 1/4 1/4 cup chopped fresh parsley



Step 1

Stir sugar, cucumber, ½ c up vinegar, dill and ½ teaspoon salt together in bowl; set aside while preparing potatoes.

Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10-15 minutes. Drain potatoes and return to pot.

Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes. Drain cucumbers and reserve juice. Whisk cucumber juice, mustard and 1 teaspoon pepper into skillet; bring to simmer. Pour dressing over warm potatoes, stir to combine, and let it sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes.

Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in air-tight container for 1 day. Bring to room temperature before serving.)

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