Potato, Dill, and Cucumber Salad
- 3 large Idaho Potatoes, unpeeled and thinly sliced
- 1/4 cup rice wine vinegar
- 1-1/2 Tbsp. Dijon mustard
- 1/4 cup canola or vegetable oil
- 1/2 cup chopped fresh dill, or 1 Tbsp. dried dillweed
- 1/2 tsp. salt
- 1 large cucumber, unpeeled and thinly sliced
Place potato slices in a 9-inch square microwave-safe baking
dish; cover with microwaveable plastic wrap and microwave at
HIGH 9 to 11 minutes, or until tender stirring gently every 3
minutes.
Combine vinegar, mustard, oil, dill and salt in a small jar. Cover
tightly and shake vigorously. Pour vinegar mixture over
potatoes. Cover and refrigerate until chilled. Gently mix in sliced
cucumber before serving.
Serving Size: 4 servings
Source:
Idaho Potato Commission
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