Makes 4 servings
3 large russet potatoes, unpeeled and thinly sliced 1/4 c white wine vinegar 1 1/2 Tbsp Dijon mustard 1/4 c canola oil 1/2 c chopped fresh dill 1/2 tsp salt 1 large cucumber, unpeeled and thinly sliced 1. Place potato slices in a 9-inch microwave- safe baking dish; cover with microwaveable plastic wrap and microwave at high 3 minutes; stir. Repeat two more times, or until tender. 2. In jar with tight-fitting lid, combine vinegar, mustard, oil, dill and salt. Cover and shake vigorously. 3. Pour dressing over potatoes. Cover and refrigerate until chilled. 3. Add sliced cucumber; serve. Travels well without refrigeration.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
