Potato, cucumber and dill salad

1 servings

Ingredients

Quantity Ingredient
2 pounds Baby red potatoes; sliced
3½ tablespoon Rice wine vinegar
1½ tablespoon Country-style Dijon mustard
6 tablespoons Canola oil
½ cup Chopped fresh dill
¾ pounds Pickling cucumbers; sliced
Fresh dill sprigs

Directions

Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently.

Combine remaining 1½ tablespoons vinegar and mustard in small bowl.

Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

Serves 4.

Bon Appetit July 1992

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