Idaho® Potato, Cucumber and Dill Salad

Idaho® Potato, Cucumber and Dill Salad Download Hi-Res Image »
Yield: 4 servings
Calories: 350

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Nutrition Facts
Makes: 4 servings
Serving Size 336g
Amount per serving
Calories 350
Total Fat 14g
  Saturated Fat 1g
  Trans Fat 0g
Cholesterol 0mg
Sodium 450mg
Total Carbohydrate 51g
  Dietary Fiber 5g
  Sugars 4g
Protein 6g
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.


  • 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


  1. 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.
  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.