Idaho® Potato, Cucumber and Dill Salad
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| Nutrition Facts | ||
| Makes: 4 servings | ||
| Amount per serving | ||
| Calories 321 | ||
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| Cholesterol 0 | ||
| Sodium 285 mg | ||
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| Protein 4 g | ||
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.
Ingredients
- 3 large Idaho® potatoes, unpeeled and thinly sliced
- ¼ cup rice wine vinegar
- 1½ tablespoons Dijon mustard
- ¼ cup canola or vegetable oil
- ½ cup chopped fresh dill, or 1 tablespoon dried whole dillweed
- ½ teaspoon salt
- 1 large cucumber, unpeeled and thinly sliced
Directions
- 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.
Notes
Estimated Cost per Serving*: .90
* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.
