2 lg. English cucumbers
1 tsp. salt
2 lbs. boiling potatoes
3 tbsp. olive oil
3 tbsp. wine vinegar
1/2 tsp. freshly ground pepper
1/4 c. chopped green onion
1 tbsp. chopped fresh dill
1/4 c. sour cream
1/4 c. mayonnaise

Peel the cucumbers, halve them lengthwise, and scoop out the seeds. Cut crosswise into 1/2 inch pieces and toss with 1/2 tsp. of the salt. Let stand for about 20 minutes, rinse well and pat dry in a towel. Refrigerate while you continue.

Cook the potatoes in water to cover until tender. Drain well and when they are just cool enough to handle, peel and dice. While still warm toss in a bowl with the oil, vinegar, remaining 1/2 tsp. salt, the pepper, green onion and dill. Cool to room temperature, tossing occasionally.

Add the cucumbers, sour cream and mayonnaise and combine gently.

Serves 6. Per serving: 287 calories, 4 g protein, 33 g carbohydrate, 16 g fat (3 g saturated), 10 mg cholesterol, 274 mg sodium, 2 g fiber.