Potato Cucumber Salad
The dill really makes this a special salad that goes with any grilled entrée..

Servings: 8

• 6 tablespoons distilled white vinegar
• 4 teaspoons coarse kosher salt
• 2 -1 pound hothouse cucumbers, very thinly sliced
• 1/2 cup plus 3 tablespoons chopped fresh dill
• 3 1/4 pounds Yukon Gold potatoes or thin skinned white potatoes, unpeeled and scrubbed clean
• Salt for boiling water
• 1 cup very thinly sliced sweet onion
• 8 radishes, trimmed, thinly sliced
• 3/4 cup low-fat mayonnaise
• Salt and pepper to taste
• Radishes for garnish

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon zip-lock plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water just until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with sliced or whole radishes. Serve cold or at room temperature.

COOKS NOTE: The pickled cucumbers very good by themselves served as a condiment.

Per Serving: 192 Calories; 6g Fat (29.0% calories from fat); 1g Saturated Fat; 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 1058mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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