Potato, Cucumber and Dill Salad

Potato, Cucumber and Dill Salad
× Log In ×

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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Potato, Cucumber and Dill Salad

CaloriesCalories

289 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

3g Per Serving
×
Calories 289
Total Fat 14.3 g
Saturated Fat 1.1 g
Trans Fat 0.06 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 8.9 g
Cholesterol 0 mg
Sodium 437 mg
Total Carbohydrate 37 g
Dietary Fiber 3 g
Sugars 2 g
Protein 5 g

Dietary Exchanges
2 1/2 starch, 2 fat

Ingredients

Servings  4   Serving Size   1 C

  • 3 large 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) OR
  • 1 tablespoon dried, whole dill
  • 1/2 teaspoon salt
  • 1 large cucumber, unpeeled and thinly sliced, approx. 1 1/2 cups

Directions

Tip: Click on step to mark as complete.

  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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Potato, Cucumber and Dill Salad

CaloriesCalories

289 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

3g Per Serving
×
Calories 289
Total Fat 14.3 g
Saturated Fat 1.1 g
Trans Fat 0.06 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 8.9 g
Cholesterol 0 mg
Sodium 437 mg
Total Carbohydrate 37 g
Dietary Fiber 3 g
Sugars 2 g
Protein 5 g

Dietary Exchanges
2 1/2 starch, 2 fat

Ingredients

Servings  4   Serving Size   1 C

  • 3 large 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) OR
  • 1 tablespoon dried, whole dill
  • 1/2 teaspoon salt
  • 1 large cucumber, unpeeled and thinly sliced, approx. 1 1/2 cups

Directions

Tip: Click on step to mark as complete.

  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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.