Lunch: Potato, Cucumber and Dill Salad
A quick low-fat, no-cholesterol side dish.
Ingredients
2 pounds baby red potatoes, sliced
3 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons country-style Dijon mustard
6 tablespoons canola oil
1/2 cup chopped fresh dill
3/4 pound pickling cucumbers, sliced
Fresh dill sprigs
Instructions
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 1 1/2 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.
Reviews
Add a review for Potato, Cucumber and Dill Salad
Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
