Flavorful and light, the Idaho® Potato, Cucumber and Dill Salad serves as a delicious side dish or as an easy lunch during the week. It’s heart-healthy and great to whip up when you’re running short on time because the potatoes are cooked in the microwave!
Once cooked, the sliced Idaho® potatoes and cucumbers are flavored with a rice wine vinaigrette made with Dijon mustard, canola or vegetable oil, dill and salt. Feel free to get creative and add your favorite spices like red chili pepper flakes or a dash of lemon pepper.
Pro tip: Make sure the potatoes are uniformly and thinly sliced before steaming them in the microwave so they cook evenly and quickly.
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.
Ingredients:
• 3 large Idaho® 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 1 tablespoon dried whole dill weed
• 1/2 teaspoon salt
• 1 large cucumber, unpeeled and thinly sliced, approx. 1 ½ cups
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.
3. Pour vinegar mixture over potatoes.
4. Cover and refrigerate until chilled.
5. Gently mix in sliced cucumber before serving.
March 10, 2021 at 12:31AM
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Want a salad? How about potato, cucumber and dill - Ontario Argus Observer
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