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Potato Cucumber Salad

Potato Cucumber Salad
Serves 4
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Ingredients

  • 3 large potatoes, unpeeled and thinly sliced
  • 1⁄4 cup rice wine vinegar
  • 11⁄2 tablespoons Dijon mustard
  • 1⁄4 cup canola or vegetable oil
  • 1⁄2 cup chopped fresh dill or 1 tablespoon dried whole dill weed
  • 1⁄2 teaspoon salt
  • large cucumber unpeeled and thinly sliced

Directions

  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.
  3. Gently mix in sliced cucumber before serving.
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