Potato, Cucumber and Dill Salad

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Potato, Cucumber and Dill Salad
×

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.

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.

Nutrition Facts

Potato, Cucumber and Dill Salad

CaloriesCalories

289 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

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

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.