| 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
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