Potato Cucumber and Dill Salad

Potato Cucumber and Dill Salad

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

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. 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.

Description:
“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.”