Picnic Potato Salad

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.

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