Potato, Cucumber And Dill Salad

Course : Cucumbers
Serves: 4
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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
1 bunch Fresh dill sprigs

Preparation / 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 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

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