Idaho® Potato, Cucumber and Dill Salad1038
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|Makes: 4 servings|
|Serving Size 336g|
|Amount per serving|
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
- 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.