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Potato, Cucumber and Dill Salad

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Servings: 4

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3 large Idaho potatoes, unpeeled and thinly sliced

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 1 tablespoon dried whole dill weed

1/2 teaspoon salt

1 large cucumber, unpeeled and thinly sliced

Place potato slices in 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9–11 minutes or until tender, stirring gently every three minutes.

Combine vinegar, mustard, oil, dill and salt in small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.

Nutritional information per serving: 350 calories; 14 g fat (1 g saturated fat, 0 g trans fat); 6 g protein; 51 g carbohydrate; 5 g dietary fiber; 0 mg cholesterol; 450 mg sodium; 4 g sugar.

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