VEGETARIAN Potato, Cucumber and Dill Salad SERVES 4 • 1 cup per serving PREP TIME 10 minutes COOK TIME 15 minutes TOTAL TIME 25 minutes Ingredients 3 large potatoes, unpeeled and thinly sliced 1/2 cup chopped fresh dill or 1 tablespoon dried (about 3 cups) whole dillweed ¼ cup plain rice wine vinegar 1/2 teaspoon salt 11/2 tablespoons Dijon mustard 1 large cucumber, unpeeled and thinly sliced ¼ cup canola or vegetable oil (about 11/2 cups) Directions 1 . Place the potato slices in a 9 x 9-inch microwave-safe baking dish . Cover with microwaveable plastic wrap . Microwave on high for 9 to 11 minutes, or until tender, stirring gently every 3 minutes . 2 . Put the vinegar, mustard, oil, dill and salt in a small jar Nutrition Analysis (per serving) with a tight-fitting lid. Cover tightly. Shake vigorously. Calories 289 Pour the vinegar mixture over the potatoes . Refrigerate, Total Fat 14 .5 g Saturated Fat 1.0 g covered, until chilled . Gently stir in the cucumber slices Trans Fat 0.0 g before serving . Polyunsaturated Fat 4.0 g Monounsaturated Fat 9.0 g Cholesterol 0 mg Sodium 437 mg Carbohydrates 37 g Fiber 3 g Total Sugars 2 g Protein 5 g Dietary Exchanges 21/2 starch, 2 fat This recipe from the Idaho Potato Commission is an American Heart Association Heart-Check Certified Recipe. 20