Recipe for Potato, Cucumber and Dill Salad

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Yield:

Ingredients:

Amount	Ingredient
2 lb	baby red potatoes sliced
1/2 tbl	rice wine vinegar
1/2 tbl	country-style Dijon mustard
6 tbl	canola oil
1/2 cup	chopped fresh dill
3/4 lb	pickling cucumbers sliced

Instructions:

Instructions: 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.

Serves 4.

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