Potato & Cucumber Salad

A refreshing vinegar based, healthy alternative to classic potato salad. The salad gets even better if it sits in the fridge a day or two.

Yield: 6 servings ( Serving Size: 1 cup )
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  • 2 pound(s) red baby potatoes 1/4" slices
  • 3.5 tablespoon(s) rice wine vinegar
  • 1.5 tablespoon(s) dijon mustard
  • 6 tablespoon(s) olive oil
  • 1/2 cup(s) fresh dill chopped
  • 3/4 pound(s) cucumber deseeded and sliced


  1. 1) Cook potatoes in boiling, salted water just under fork tender. Drain. Transfer to bowl and add vinegar while warm. Chill.

  2. 2) 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.

  3. 3) Mix in cucumbers. Serve chilled.
September 2013

This recipe is a personal recipe added by CalRose42 and has not been tested or endorsed by MyRecipes.

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