Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.

Nutritional Information:

773 Calories (kcal); 82g Total Fat; (92% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 7mg Sodium