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Dr. Potato Blog

IdahoŽ Potato, Cucumber and Dill Salad


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.

Yield: 4 servings
Estimated Cost per Serving*: .90

Ingredients


  • 3 large Idaho® potatoes, unpeeled and thinly sliced
  • 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 1 tablespoon dried whole dillweed
  • 1/2 teaspoon salt
  • 1 large cucumber, unpeeled and thinly sliced


Directions


  1. 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.
  2. 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.


Estimated Nutritional Analysis per Serving:
231 cal, 10 g fat, 0 mg cholesterol, 285 mg sodium, 4 g protein, 33 g carbohydrates

* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.
IdahoŽ Potato, Cucumber and Dill Salad »


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