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.


  • 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


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

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