Spring Cucumber Salad

I invented this salad with things I had around the kitchen. I’ve made it twice already.

I made this with Truvia, so if you don’t like Truvia then add 4 tablespoons of sugar.

Prep time: 15 minutes, plus 1 hour to marinate

1/2 cup carrots, julienned
1 large cucumber, sliced 1/8 inch thin
1 large red onion, sliced 1/8 inch thin
2 green onions, sliced on long diagonal
1 cup rice vinegar
1/4 cup Aji-Mirin sweet rice cooking seasoning
1 tablespoon dill
1 tablespoon and 1 teaspoon Truvia sweetener
1 tablespoon lemon juice
1/2 teaspoon salt
Fresh ground pepper to taste

Prepare the carrot, cucumber, and purple onion on the mandolin slicer, set to 1/8 inch thin. Use the julienne setting for the carrots. Pre-cut carrots from the store can be used. Slice the green onion on a long diagonal. Place all vegetables in a non reactive mixing bowl.

In a small bowl. Mix the Truvia, dill, salt, and pepper. Add the rice vinegar, Aji-Mirin, and lemon juice to the bowl and mix. Pour the mix over the vegetables and combine with a slotted spoon. Cover with plastic wrap, removing as much air as you can.

Refrigerate for at least one hour, best over night. Swish the liquid through the vegetables as desired. Also great as a relish with frankfurters.

Mom’s Potato Salad

Mom’s Potato Salad
From the kitchen of Mom

10 or more Brown potatoes, cooked until fork tender
10 Eggs, hard boiled
1 Onion, large chopped
1 teaspoon Pepper
1 teaspoon. Salt
1 Tablespoon Dill
1 + 1/2 cups Best Foods Mayonnaise – Hellman’s is okay
3 Tablespoon French’s Yellow Mustard
Garnish with parsley

Mix all ingredients together, best second day, if it lasts. What can I say, potatoes, hard boiled eggs, onion, and mayonnaise – how could I not like that?