Bon Appetit July 1992 – serves 6
There’s lots of these ingredients around right now. We made this salad recently for a potluck and got nice comments. It is low-fat and no-cholesterol, if that matters to you.
2 pounds of potatoes – baby ones or just cut them into small pieces
3/1/2 tbsp. rice wine vinegar
21/2 tbsp. Dijon mustard – country style is best – can use less if you don’t want a bit of bite
6 tbsp. canola oil
½ cup chopped fresh dill – dry will work, but it’s not great… maybe start with a tsp. and taste
¾ pound pickling cucumbers, sliced
Fresh dill springs for garnish
Cook potatoes in boiling water and drain.
Transfer to a large bowl and add 2 tbsp. of the vinegar to the hot potatoes and stir gently.
Combine remaining 11/2 tbsp. of vinegar and mustard in a small bowl.
Gradually mix in the oil and add the chopped dill.
Mix into potatoes.
Season with salt and pepper. I thought it called for a fair amount of both.;
Mix in cucumbers and garnish with the dill springs.
Serve at room temperature.
This salad can be made up to 6 hours in advance.
NOTE: I plan to play with the amount of vinegar and mustard I use next time. Also am considering adding three or more chopped hardboiled eggs.