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Ingredientes
- 3 lrg Idaho Potatoes unpeeled and thinly sliced
- 1/4 c. rice wine vinegar
- 1Â 1/2 Tbsp. Dijon mustard
- 1/4 c. canola or possibly vegetable oil
- 1/2 c. minced freshh dill (or possibly 1 tbsp. dry)
- 1/2 tsp salt
- 1 lrg cucumber unpeeled and thinly sliced
Direcciones
- Place potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9 to 11 min, or possibly till tender, stirring gently every 3 min. Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mix over potatoes. Cover and chill till chilled. Gently fold in sliced cucumber before serving.
- Description: "Perfect for a picnic - this refreshing salad won't spoil in the warm summer sun. Leave the vitamin-rich skins on these thinly sliced spuds for a bit of extra texture and taste."
- Sandy Says: This may sound a little strange but it is yummy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1174g | |
| Calories 1173 | |
| Calories from Fat 499 | 43% |
| Total Fat 56.48g | 71% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 1475mg | 61% |
| Potassium 3848mg | 110% |
| Total Carbs 151.22g | 40% |
| Dietary Fiber 20.4g | 68% |
| Sugars 9.73g | 6% |
| Protein 18.96g | 30% |
