Cucumber and Dill Potato Salad
Prep time
Cook time
Total time
This dish can be prepared a day in advance. Overnight chilling will allow the flavors more time to meld.
Serves: 4
  • 3 large Idaho potatoes, unpeeled and thinly sliced
  • ½ cup chopped fresh dill or 1 tablespoon dried whole dill weed
  • ¼ cup canola, grapeseed, rice bran, or vegetable oil
  • ¼ cup rice wine vinegar
  • 1½ tablespoons Dijon mustard
  • ½ teaspoon salt
  • 1 large cucumber, unpeeled and thinly sliced
  1. Place the potato slices in 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9–11 minutes or until tender, stirring gently every three minutes. (see note in post above for alternate cooking methods).
  2. Combine the dill, oil, vinegar, mustard, and salt in small jar. Cover tightly and shake vigorously. Pour the vinegar mixture over potatoes. Cover and refrigerate until chilled.
  3. Gently mix in the sliced cucumber before serving.
Recipe by Go Dairy Free at