Idaho® Potato, Cucumber and Dill Salad
Courtesy of Idaho Potato Commission 4 Servings • 10 Min. Prep Time • 11 Min. Cook Time • 2 Hr. Chill Time| Ingredients |
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| 3 large Idaho® 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 |
Directions:
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.
Nutrition:
Calories: 231; Total Fat: 10g; Cholesterol: 0mg; Total Carbs: 33g; Protein: 4g; Sodium: 285mg;