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Potato, Cucumber and Dill Salad

4.0

(23)

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

  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.

TagsPotato SaladSaladCucumberVegetableRed Skin PotatoPotatoRoot VegetableDillHerbs & SpicesStarterSideDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasyQuickWeeknight MealsMake Ahead30 Minutes or Less5 Ingredients or FewerSimmerFourth of JulyBon Appétit
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