Potato, Cucumber and Dill Salad
Potato, Cucumber And Dill Salad is an moderately easy dinner. Made with 2 lb. baby red potatoes, sliced, 3 1/2 tbsp. rice wine vinegar, 1 1/2 tbsp. country-style dijon mustard, 6 tbsp. canola oil and 1/2 c. chopped fresh dill, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook the potatoes in pot of boiling water until just tender. Drain.
Transfer to a large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently.
Combine remaining 1 1/2 teaspoons vinegar and mustard in a 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 and bring to room temperature before serving.)
Mix in cucumbers. Garnish with dill sprigs.
Makes 4 servings.
π· Perfect Pairings
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