Post by chief_cook2 on Apr 12, 2003 10:09:58 GMT -6
Servings: 4 - 6 servings.
2 Pounds baby red potatoes -- sliced
3 1/2 Tablespoons rice wine vinegar
1 1/2 Tablespoons country-style Dijon mustard
6 Tablespoons canola oil
1/2 Cup chopped fresh dill
3/4 Pound pickling cucumbers -- sliced
Fresh dill sprigs
1. Cook potatoes in pot of boiling water until just tender. Drain.
Transfer to large bowl.
2. Add 2 tablespoons vinegar to hot potatoes and stir gently.
3. 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.
4. Mix in cucumbers. Garnish with dill sprigs.
2 Pounds baby red potatoes -- sliced
3 1/2 Tablespoons rice wine vinegar
1 1/2 Tablespoons country-style Dijon mustard
6 Tablespoons canola oil
1/2 Cup chopped fresh dill
3/4 Pound pickling cucumbers -- sliced
Fresh dill sprigs
1. Cook potatoes in pot of boiling water until just tender. Drain.
Transfer to large bowl.
2. Add 2 tablespoons vinegar to hot potatoes and stir gently.
3. 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.
4. Mix in cucumbers. Garnish with dill sprigs.