Potato, Cucumber And Dill Salad - cooking recipe

Ingredients

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
1/2 c. chopped fresh dill
3/4 lb. pickling cucumbers, sliced
fresh dill sprigs

Preparation

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.