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Farm Fresh: Serve a summer staple with tempting layers

Thursday, July 27, 2000

Tested by Marlene Parrish

Like all potato salads, this one is better the second day. Make the effort to serve it in a glass dish, preferably straight-sided, to show off the pretty layers.

Potato Salad with Cucumbers and Red Onion

3 pounds red-skin potatoes
1/4 cup minced chives
1 cup mayonnaise
2 teaspoons salt
Freshly ground pepper
2 cups thinly sliced, peeled cucumber
1 cup thinly sliced peeled red onion

In a large saucepan, cover the potatoes with cold salted water and bring to a boil. Partially cover and cook for 30 minutes, or until tender.

In a large bowl, mix the chives, 2/3 cup mayonnaise, 1 teaspoon of the salt and freshly ground pepper.

Drain and peel the steaming potatoes. Cut them into 1/4-inch thick slices and toss them into the mayonnaise.

Toss the cucumber slices with 1/4 cup mayonnaise and sprinkle with the remaining 1 teaspoon salt and pepper.

Toss the onion with the remaining mayonnaise.

Fill a glass bowl with layers of potatoes, cucumber and onion. Refrigerate until ready to serve. Serves 6.

--- Source: Elaine Snyder, Los Angeles

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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