Potato, Cucumber and Dill Salad
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Potato, Cucumber, and Dill Salad
3 large Idaho Potatoes -- unpeeled and thinly sliced
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped fresh dill
OR
1 tablespoon dried whole dillweed
1/2 teaspoon 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. Description: "Perfect for a
picnic - this refreshing salad will not spoil in the hot summer sun. Leave
the vitamin-rich skins on these thinly sliced spuds for a bit of extra
texture and taste." Source: "The Idaho Potato Commission"
NOTE: Per serving: 361 Calories (kcal); 2g Total Fat; (4% calories from fat); 11g Protein; 81g Carbohydrate;
0mg Cholesterol; 1383mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
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