Recipe - Potato Cucumber And Dill Salad

2 pound Baby red potatoes; cut or sliced up
3 One half tablespoon Rice wine vinegar
1 One half tablespoon Countrystyle Dijon mustard
6 tablespoon Canola oil
One half cup Chopped fresh dill
Three fourths pound Pickling cucumbers; cut or sliced up
Fresh dill sprigs

Cook potatoes in pot of boiling water until just tender. Drain. Transfer to
large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently.
Combine remaining 1 One half tablespoons vinegar and mustard in 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. Bring to room
temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

Serves 4.

Bon Appetit July 1992

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