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Potato Cucumber and Dill Salad

Ingredients

3	large	potatos, unpeeled and sliced thin
1/4	cup	rice wine vinegar
1-1/2	tbsp	Dijon mustard (or try your favorite mustard)
1/4	cup	olive oil
1	tbsp	dried dill weed
1/2	tsp	salt
1	large	cucumber, unpeeled and sliced thin

Procedure

1. Place potato slices in a microwave-safe baking dish. Cover the dish with plastic wrap and microwave for approximately 10 minutes or until tender. Stir 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.

3. Cover and refrigerate until chilled. Gently mix in cucumber slices before serving.

Recipe Card for You

*download Potato, Cucumber and Dill Salad formatted for 4x6 index cards
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