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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Combine the dill, vinegar, mustard, salt, and a pinch of black pepper in a small bowl. Stir to combine, then whisk in the oil until thick and emulsified. Set aside. Put the whole potatoes in a large sauce pan and cover generously with cold water. Add a big pinch of salt and bring to the boil over high heat. Reduce the heat so the waters at a steady simmer, and cook until the potatoes are cooked but not falling apart (check by piercing a potato with the tip of a small knife), about 25 minutes. Drain and spread the potatoes out in a single layer to cool until theyre easy to work with, about 10 minutes. Cut the warm potatoes in half lengthwise and place in a large bowl along with the cucumber slices and red onion. Add the dressing, stir to coat well, and serve immediately.