Fresh Cucumber and Dill Potato Salad
Recipe GLPRcb91df1492d401
A crisp and refreshing chilled potato salad featuring tender sliced potatoes tossed with fresh dill, tangy rice wine vinegar, and Dijon mustard, then finished with cool cucumber slices. Light, herbaceous, and perfect as a side dish.
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Ingredients
3 Large Idaho potatoes, unpeeled and thinly sliced
½ cup Fresh dill, chopped
¼ cup Rice wine vinegar
1½ tablespoon Dijon mustard
½ teaspoon Salt
¼ cup Canola oil, grapeseed oil, rice bran oil, or vegetable oil
1 Large cucumber, unpeeled and thinly sliced
Directions
Arrange the potato slices in a microwave-safe 9-inch square baking dish. Cover with microwave-safe plastic wrap and heat at HIGH power for 9 to 11 minutes until the potatoes are tender, stirring gently every 3 minutes.
While the potatoes cook, combine the fresh dill, oil, rice wine vinegar, Dijon mustard, and salt in a small jar with a tight-fitting lid. Seal the jar and shake vigorously for 30 seconds until well combined.
Once the potatoes are cooked, pour the vinegar dressing over them. Cover the baking dish and transfer to the refrigerator until thoroughly chilled, at least 30 minutes.
Just before serving, gently fold the sliced cucumber into the chilled potato salad to combine. Serve cold.
