Potato, Cucumber and Dill Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
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