Potato, Cucumber And Dill Salad |
 |
| Course : |
Cucumbers |
| From: |
HungryMonster.com |
| Serves: |
4 |
|
| |
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 |
|
| |
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 |