Debbie, these are a little different from the traditional style.
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Serving Size : 4
1 lb. potatoes (about 4 medium-large potatoes)
1 english or japanese cucumber (see directions)
finely sliced green onion, green and white part
1 teaspoon dijon mustard
2 T. mayo
2 t. lemon
Salt and black pepper to taste
Boil unpeeled potatoes. While potatoes are cooking, prepare the cucumber. If using japanese or hothouse english cucumbers you may peel some of the skin, leaving strips of green, and slice very thinly. If using larger, waxy variety, peel it, slice it in half lengthwise, scoop out the seeds and slice very thinly.
Place sliced cucumber in small bowl, adding about one teaspoon salt and toss (to expel some of the water so salad won't be watery). Thinly slice green onion and set aside.
When potatoes are soft, remove skins and mash or chunk. Rinse the salted cucumber with water and squeeze. Place potatoes, cucumber and onion, mayo, lemon juice and mustard in a bowl and mix together. Add lemon, salt and pepper to taste. Garnish with more green onions.
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1 lb. russet potatoes
1/2 cucumber (see directions)
1/2 small white or yellow onion, thinly sliced (see directions)
1 teaspoon yellow or Dijon mustard
3 sandwich slices of ham, cut in small squares
1/2 cup mayonnaise
Salt and black pepper to taste
You could also add chopped apple slices for a twist.
Boil unpeeled potatoes. Meanwhile, cut cucumber lengthwise and remove the seeds. Cut cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well.
Cut onion in thin slices and soak in cold water until you're ready to use them. When potatoes are done, remove skins and cut into pieces about 1".
Wash the cucumber with water and squeeze the water out. Squeeze the water from the onion. Place potatoes, cucumber, onion slices, ham, and rest of ingredients in large bowl; mix well.