| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1992 | 1 | servings | ||
INGREDIENTS
| 2 | lb | Baby red potatoes; sliced |
| 3 1/2 | tb | Rice wine vinegar |
| 1 1/2 | tb | Country-style Dijon mustard |
| 6 | tb | Canola oil |
| 1/2 | c | Chopped fresh dill |
| 3/4 | lb | Pickling cucumbers; sliced |
| Fresh dill sprigs |
INSTRUCTIONS
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 1/2 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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