Roast Potato and Cucumber Salad

This time of year it’s all about going local, keeping it simple, and letting the flavors speak for themselves. And roasting versus boiling your potatoes will really bring out their September goodness.

Cut your fingerlings in half and toss with a little bit of olive oil, salt, and pepper. You can use another potato variety; just make sure to stick with one that will hold its shape like a red potato. Roast until well browned and cooked through, and then set aside to cool.

Cut an equal amount of cucumber into half inch chunks, along with some sliced scallion and chopped parsley. Toss them together with the potatoes, olive oil, red wine vinegar, and salt and pepper to taste. Simplicity at its best!