Fingerling Potato Salad with Quick Pickled Cucumbers

Ingredients

1 lb. fingerling potatoes, scrubbed and cubed

2 hardboiled eggs, cooled and chopped

½ cup thinly sliced English cucumber

1 teaspoon salt

1 small red onion, halved then thinly sliced

2 tablespoons apple cider vinegar

1 tablespoon sugar

½ teaspoon powdered coriander

1 small clove garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Combine salt, onions, and cucumber, let sit for 25 minutes.

Directions

Place potatoes in a saucepan and fill until potatoes are just covered with water. Add a dash of salt. Bring to a boil then reduce heat and simmer 10 to 15 minutes until just cooked through. Strain and rinse well with cold water. Toss with olive oil, garlic, salt, and pepper. Set aside to cool.

Strain cucumbers and onions and rinse well. Mix cider vinegar, sugar, and coriander in a medium bowl. Next, stir in rinsed onions and cucumbers and marinate for at least 15 minutes.

Add potatoes and eggs to the cucumbers, stir until combined and serve.