Potato, Cucumber and Dill Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 6 tablespoons canola oil
- 1/2 cup chopped fresh dill
- fresh dill sprigs
- Carbohydrate 40 g(13%)
- Fat 22 g(33%)
- Fiber 5 g(18%)
- Protein 5 g(10%)
- Saturated Fat 2 g(8%)
- Sodium 106 mg(4%)
- Calories 363
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.
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.
