Recipe: Crunchy Cucumber Potato Salad

{guest post from Wendy Larson}

This salad is delicious–with hints of red bell pepper, green avocado, and feta cheese in a savory rice vinegar and olive oil sauce. I started with a corn quinoa salad recipe I found online at Cafe Mom, but incorporated so many tweaks due to not having the right ingredients, that it deserves its own recipe.

Preparation time: 1 Hour

Ingredients:

1 c. feta cheese
6 medium potatoes, peeled and cut in thirds
1 c. chopped cilantro
1 red bell pepper
1 red onion, diced (soak in water, a pinch of salt, and lemon juice, for ten minutes before using)
Lemon juice from one lemon
2 avocados, pitted, peeled, and cubed
1 cucumber, quartered and sliced (for gourmet effect, create stripes on the cuke by dragging a fork down the sides, then quarter lengthwise, and slice)
2 t. garlic powder
6 T. olive oil
6 T. rice vinegar
1 t. ground pepper

Instructions:

Peel potatoes, cut in thirds, and boil them in water (with a teaspoon of salt). While they cook, cut up remaining vegetables and mix with the cheese, spices, oil, lemon juice and rice vinegar. When the potatoes are just under soft, pull the pan from the stove and drain water. Fill pan with cold water and let the potatoes cool. Bring potatoes to a cutting board and cube. Add into the veggies. Test and add in more oil or vinegar to your taste.

Wendy Larson is a mother of two from the Northwoods of Mountain, Wi, where she enjoys finding ways to more efficiently bring up two little girls under two and help her husband run a summer resort, known as the Gingerbread Cottages (www.camplakeresort.com). Wendy received her bachelor’s degree in Commercial Writing in 2000 and enjoys cooking, graphic design, reading, and making memories with her family.