Young potato, tomato and cucumber salad with Dijon dressing and Spring herbs

No matter how big I make it, we fight over every piece till all gone.

Recipe by Gray Apron
time: 15 minutes + time to cook and cool potatoes 

ingredients
2 lbs (1 kg) young potatoes, cooked whole, salt added at the end of cooking, cut in cubes when cooled
3 medium tomatoes, cut in four wedges and sliced
5 small ground cucumbers, cut in four and sliced
1 cup chopped herbs (parsley, dill and green onion) loosely packed
dressing (originally by Martha Stewart)
2 Tablespoons (30 ml) lemon juice
3 Tablespoons (45 ml) Dijon mustard or your other favorite 
4 Tablespoons (60 ml) olive oil
salt and pepper to taste

instructions
In a small bowl, whisk (with a fork or a small bubble whisk) together lemon and mustard. While still whisking, in a thin string, pour in olive oil. Add a pinch or two of salt and dash of pepper to your liking.

Place all the ingredients for the salad in a large bowl. Pour dressing on top. Mix it and serve.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• I don't peel young potatoes before cooking but I scrub them with a hard brush: that takes dirt and thin skin off easily;
• you can easily overcook young potatoes, they take about half as much time as the last year's variety;
• pressure cooking them is not recommended...
• it IS recommended to let them cool (1 hr should be enough) before cutting and adding to the salad; they get nice and firm;
• about the dressing: whisking in oil at the end is a serious thing; if you just pour it all at once, you might have trouble making it all smooth;
• this time, I was down to about 3 Tbs of mustard in the jar, so I just added the other two liquids, tied the jar with the lid, shook it well...came out all smooth and fine;
• I'm not an expert on dressings, I usually just apply olive oil and balsamic on everything, but this one stuck in my head;
• partially because it's easy to remember: 2, 3, 4Tbs...and because it's really good, especially with potatoes.