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Potato Cucumber Salad

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By Idaho Potato Commossion

Photo: Idaho Potato Commossion

Posted July 23rd, 2007

FabulousFoods.com Recommends: Food Made Fast Salad (Williams-Sonoma Food Made Fast), by Brigit Legere Binns, (2007, Williams-Sonoma)

Food Made Fast Salad (Williams-Sonoma Food Made Fast)

Servings:	4
Author Notes:	This recipe is perfect for a picnic as it doesn't use any mayonnaise. 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 1/4 cup rice 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
Instructions:	Serving Size: 4 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. OR You could also steam the potato slices until just tender. Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving. Approximate nutritional analysis: 231 cal 10 g fat 0 mg cholesterol 285 mg sodium 4 g protein