Name: Potato, Cucumber and Dill Salad
Yield: Serves 4
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

A quick low-fat, no-cholesterol side dish.

Recipe information

Yield
Serves 4

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

Preparation

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.

Recipe notes

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