Potato, Cucumber And Dill Salad |
Course : Cucumbers
Serves: 4 |
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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 |
1 bunch Fresh dill sprigs |
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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.
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Nutritional Information:
773 Calories (kcal); 82g Total Fat; (92% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 7mg Sodium |
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