Potato, Cucumber and Dill Salad

Calories

289 Per Serving

Protein

5g Per Serving

Fiber

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.

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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Potato, Cucumber and Dill Salad

Calories

289 Per Serving

Protein

5g Per Serving

Fiber

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.

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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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