Title: Potato, Cucumber & Dill Salad
Categories: Salad
Yield: 4 Servings

2	lb	New potatoes -- sliced
3 1/2	tb	Rice vinegar
1 1/2	tb	Dijon mustard
6	tb	Canola oil
1/2	c	Fresh dill -- chopped
3/4	lb	Pickling cucumbers --
		Sliced
		Fresh dill sprigs

Cook potatoes in pot of boiling water until just tender. Drain. Transfer to a large bowl. Add 2 tablespoons vinegar to hot potatoes & stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in a small bowl. Gradually mix in the oil. Add chopped dill. Mix into potatoes. Season with salt & pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers and garnish with dill sprigs before serving.

Recipe By : Bon Appetit

From: Shade Date: 23 Apr 97 Eat-L List (Recipes And Food Folklore) Ä

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