Cucumber and Dill Potato Salad

Cucumber and Dill Potato Salad

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
• 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 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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