For the Cucumbers - Peel the cucumbers in ¼ inch strips staggering the peels so that there is ¼ inch peeled, and then ¼ inch of skin showing.
Into a medium size bowl, shred the cucumbers. Save some of the skin, and shred for garnish.
To the bowl with the cucumber, add diced onion and stir. Set aside for a moment.
For the Dressing - In a small bowl, add canola oil and apple cider vinegar. Whisk together and set aside.
In a large bowl, add the cooled potatoes, cucumbers and onion.
Whisk the oil and vinegar again and add it to the potato mixture. Add salt and pepper.
With a soft spatula, gently mix together.
Do a taste test and add more salt if needed (the salt really makes this dish pop so consider using more salt if you’re not tasting a tart flavor).
Garnish with leftover shredded cucumber skin.
This tastes best when served at room temperature. Store leftovers in the refrigerator.