Potato Cucumber Salad

Note from Cheri: The Idaho Potato Commission shared this recipe with us. It's 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.

3 large Idaho Potatoes, unpeeled and thinly sliced 1/4 C rice vinegar 1 1/2 T Dijon mustard 1/4 C canola or vegetable oil 1/2 C chopped fresh dill, or 1 T dried whole dillweed 1/2 tsp. salt 1 large cucumber, unpeeled and thinly sliced

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