At the stove
Make the recipe
- Cut the small red potatoes into quarters.
- Cook the potatoes until tender.
- In a large bowl, whisk together the oil, red wine vinegar, coarse grain mustard, and salt.
- Drain the potatoes and add them while still hot to the dressing.
- Turn to coat well.
- Let cool, then cover and marinate at least 2 hours, turning occasionally.
- Just before serving, cut the cucumber in half lengthwise then slice crosswise into thin slices.
- Add the cucumber to the potatoes and toss to mix.
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