3 lbs potatoes, washed2 cucumbers, sliced thin
3 ears of cooked corn, kernels cut off the cobs
1/2 c pecans, toasted
1/2 bunch of dill, finely chopped
1/2 c yogurt
3 tablespoons mayonnaise
1 tablespoon stone ground mustard
2 teaspoons fresh lemon juice
Salt and pepper to taste
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Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water,so that the water covers the potatoes by a couple of inches.
Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes.
While still warm, cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.
Makes 8 servings.
Source: The weekly newsletter from Hogsback Farm.