Idaho® Potato, Cucumber and Dill Salad

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, approx. 3 cups
  • 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, approx. 1 ½ cups

Directions:

  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.
  3. Pour vinegar mixture over potatoes.
  4. Cover and refrigerate until chilled.
  5. Gently mix in sliced cucumber before serving.
Print Recipe

Yield: 4 servings; 1 cup each
Calories: 350
Sugar: 4g
Sodium: 450mg
Fat: 14g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Share this Recipe

You Might Also Like

Baked Potato with Roasted Corn and Black Bean Relish

Baked Potato with Roasted Corn and Black Bean Relish

Crispy Southwest Home Fries With Fresh Fruit Salsa

Crispy Southwest Home Fries With Fresh Fruit Salsa

Salmon Hashburgers

Salmon Hashburgers

Ask Spuddy Image