Potato Cucumber Salad

Potato Cucumber Salad
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Recipe for Potato Cucumber Salad. This recipe is perfect for a picnic as it doesn't use any mayonnaise


  • 3 large Idaho Potatoes, unpeeled and thinly sliced
  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup canola or vegetable oil
  • 1/2 cup chopped fresh dill, or 1 tablespoon dried whole dillweed
  • 1/2 teaspoon salt
  • 1 large cucumber, unpeeled and thinly sliced


  1. Serving Size: 4
  2. Place potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or until tender stirring gently every 3 minutes.
  3. OR
  4. You could also steam the potato slices until just tender.
  5. Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.
  6. Approximate nutritional analysis: 231 cal 10 g fat 0 mg cholesterol 285 mg sodium 4 g protein