Adapted from The New Vegetarian Epicure by Anna Thomas        

1 ½ lbs. red-skinned potatoes                       

1 lb. green or wax beans                                

½ lb. cucumbers                                            

½ cup coarsely chopped fresh dill                

¼ cup finely chopped red onion                    

2 Tbs. olive oil

2 Tbs. fresh lemon juice

½ tsp. salt

½ tsp. sugar

1 tsp. Dijon mustard

fresh ground pepper to taste

Scrub the potatoes clean and trim away any rough spots. Cut potatoes into cubes that are larger than the size of a walnut. Salt potatoes lightly and steam them for about 15 minutes, or until tender, then let cool.

Wash and trim the green or wax beans and steam for 5-7 minutes, or until tender-crisp. Also let cool.

If you have slender, thin-skinned cucumbers, wash them, trim off the ends, and slice about 1/8 inch thick. If you have larger cucumbers, you will need a bit more by weight. Peel them, halve them lengthwise, and scrape out the seeds before slicing them.

Combine the potatoes, beans, sliced cucumbers, coarsely chopped dill, and chopped red onion into a large bowl. In a separate bowl, whisk together the olive oil, lemon juice, salt sugar, Dijon mustard, and dash of pepper. Pour the dressing over the vegetables and toss together gently but thoroughly. Try not to break up the potatoes.

Allow the salad to rest in the refrigerator for an hour or so, then taste, and correct the seasoning with more salt, pepper, or lemon juice as needed.

This serves 6-8 generously, or up to 10 in smaller servings.