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Potato, Cucumber and Dill Salad

4.0 out of 5 stars | 4 ratings
Potato, Cucumber and Dill Salad

Perfect for a picnic, this refreshing salad will not spoil in the hot summer sun. Leave the vitamin-rich skins on these thinly sliced spuds for a bit of extra texture and taste.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Potato, Cucumber and Dill Salad
CaloriesCalories
289 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
3g Per Serving

Ingredients

Servings  4   Serving Size   1 C

  • 3 large potatoes, unpeeled and thinly sliced, approx. 3 cups
  • 1/4 cup rice wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup canola or vegetable oil
  • 1/2 cup chopped, fresh dill (or)
    OR
  • 1 tablespoon dried, whole dill
  • 1/2 teaspoon salt
  • 1 large cucumber, unpeeled and thinly sliced, approx. 1 1/2 cups

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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