Idaho® Potato, Cucumber and Dill Salad
Recipe courtesy of the Idaho Potato Commission.
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 wax paper 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 just before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 231; Total Fat: 10g; Cholesterol: 0mg; Total Carbs: 33g; Protein: 4g; Sodium: 285mg.
Recipe and photograph courtesy of the Idaho Potato Commission.