Why recepie famous for?
Perfect for a picnic, this refreshing salad will not spoil in the hot summer sun. Leave the vitamin-rich skins on these thinly sliced spuds for a bit of extra texture and taste. This Heart-Check Certified recipe
Ingredients
3 large potatoes, unpeeled and thinly sliced, approx. 3 cups
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped, fresh dill (or)
OR
1 tablespoon dried, whole dill
1 large cucumber, unpeeled and thinly sliced, approx. 1 1/2 cups
1/2 teaspoon salt
Instructions
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.
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. Gently mix in sliced cucumber before serving.
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