Potato, cucumber and dill salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Baby red potatoes; sliced |
| 3½ | tablespoon | Rice wine vinegar |
| 1½ | tablespoon | Country-style Dijon mustard |
| 6 | tablespoons | Canola oil |
| ½ | cup | Chopped fresh dill |
| ¾ | pounds | Pickling cucumbers; sliced |
| Fresh dill sprigs | ||
Directions
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 1½ 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.
Serves 4.
Bon Appetit July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.