Potato, Cucumber and Dill Salad

Calories

289 Per Serving

Protein

5g Per Serving

Fiber

3g Per Serving

Calories		289
Total Fat		14.3 g
	Saturated Fat	1.1 g
	Trans Fat	0.06 g
	Polyunsaturated Fat	4.0 g
	Monounsaturated Fat	8.9 g
Cholesterol		0 mg
Sodium		437 mg
Total Carbohydrate		37 g
	Dietary Fiber	3 g
	Sugars	2 g
Protein		5 g

Dietary Exchanges
2 1/2 starch, 2 fat

Ingredients

Servings 4 Serving Size 1 C

3 large potatoes, unpeeled and thinly sliced, approx. 3 cups
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped, fresh dill (or) OR
1 tablespoon dried, whole dill
1/2 teaspoon salt
1 large cucumber, unpeeled and thinly sliced, approx. 1 1/2 cups

Directions

Tip: Click on step to mark as complete.

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.
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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Potato, Cucumber and Dill Salad

Calories

289 Per Serving

Protein

5g Per Serving

Fiber

3g Per Serving

Calories		289
Total Fat		14.3 g
	Saturated Fat	1.1 g
	Trans Fat	0.06 g
	Polyunsaturated Fat	4.0 g
	Monounsaturated Fat	8.9 g
Cholesterol		0 mg
Sodium		437 mg
Total Carbohydrate		37 g
	Dietary Fiber	3 g
	Sugars	2 g
Protein		5 g

Dietary Exchanges
2 1/2 starch, 2 fat

Ingredients

Servings 4 Serving Size 1 C

3 large potatoes, unpeeled and thinly sliced, approx. 3 cups
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped, fresh dill (or) OR
1 tablespoon dried, whole dill
1/2 teaspoon salt
1 large cucumber, unpeeled and thinly sliced, approx. 1 1/2 cups

Directions

Tip: Click on step to mark as complete.

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.
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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

缅北视频 recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (缅北视频), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share 缅北视频-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the 缅北视频. See full terms of use.

缅北视频