44 | AUGUST 25 • 2022 

taste.) Mix to combine. 
Season with salt and pep-
per. Check on your pota-
toes; they’re still roasting, 
probably.

4. Once the potatoes have 
cooled, add the mustard 
mix to the mayonnaise mix, 
and stir until they two are 
evenly mixed. Add some 
onion juice as needed to 
thin the dressing out slight-
ly. Add the potatoes to the 
bowl and stir well to com-
bine everything and coat 
them evenly. If you find 
that there’s not enough 
dressing to coat, you can 
add a bit more mayonnaise 
or more onion juice or 
both. The goal is to have 
a nice, creamy result, but 
keep a nice roasted potato 
flavor and texture still dis-
cernible.

5. Tidy up your bowl of 
potato salad and dust the 
top with a good sprinkling 
of paprika. Pack up and 
keep cool until it’s time to 
eat!

CLASSIC VINEGARED 
CUCUMBER DILL SALAD
Ingredients

1 English cucumber, thinly sliced

1 medium yellow onion, thinly 

sliced

1 Tbsp. salt

½ Tbsp. sugar

¼ cup fresh dill, chopped

2 Tbsp. white vinegar

2-4 Tbsp. water

Directions
1. Slicing the cucumbers 
and onions can best be 
accomplished with a man-
doline slicer set to ⅛-inch 
thickness. Be careful when 
using this tool, and use 
the guard provided to hold 
produce, when needed. 

2. Combine the onions and 
cucumbers in a bowl, and 
season with the salt. Toss 
to combine and set aside 
in a cool place for 10 min-
utes.

3. Pour off the liquid that 
has accumulated from the 
cucumbers, and add the 
sugar, vinegar, water and 
dill. Start with just about 
half of the water and see 
if there’s enough liquid to 
cover the salad. Add more 
water as needed. Mix well 
to combine and refrigerate 
for a few hours to allow the 
flavors to combine fully. 
Serve with your picnic or 
your favorite bagels and 
schmears. 

continued from page 43

FOOD

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