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
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
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
Ingredients
-
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
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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. -
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.