Title: Potato, Cucumber And Dill Salad
Categories: July 1992
Yield: 1 servings

2 lb Baby red potatoes; sliced
3 1/2 tb Rice wine vinegar
1 1/2 tb Country-style Dijon mustard
6 tb Canola oil
1/2 c Chopped fresh dill
3/4 lb Pickling cucumbers; sliced
Fresh dill sprigs

Cook potatoes in pot of boiling water until just tender. Drain. Transfer to
large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently.
Combine remaining 1 1/2 tablespoons vinegar and mustard in 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. Bring to room
temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

Serves 4.

Bon Appetit July 1992

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