IdahoŽ Potato, Cucumber and Dill Salad
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 10 Min.
Cook Time: 11 Min.
Chill Time: 2 Hr.
Prep Time: 10 Min.
Cook Time: 11 Min.
Chill Time: 2 Hr.
What you need:
* 3 large IdahoŽ potatoes, unpeeled and thinly sliced
* 1/4 c. rice wine vinegar
* 1-1/2 Tbsp. Dijon mustard
* 1/4 c. canola or vegetable oil
* 1/2 c. chopped fresh dill, or 1 Tbsp. dried whole dillweed
* 1/2 tsp. salt
* 1 large cucumber, unpeeled and thinly sliced
* 1/4 c. rice wine vinegar
* 1-1/2 Tbsp. Dijon mustard
* 1/4 c. canola or vegetable oil
* 1/2 c. chopped fresh dill, or 1 Tbsp. dried whole dillweed
* 1/2 tsp. salt
* 1 large cucumber, unpeeled and thinly sliced
What to do:
1. Place potato slices in a 9-in. square microwave-safe baking dish; cover with wax paper and microwave at HIGH 9-11 min., or until tender stirring gently every 3 min.
2. 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.
* Recipe courtesy of Idaho Potato Commission.
2. 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.
* Recipe courtesy of Idaho Potato Commission.
Nutritional information:
Calories: 231; Total Fat: 10g; Cholesterol: 0mg; Total Carbs: 33g; Protein: 4g; Sodium: 285mg;