Potato, Cucumber, and Dill Salad

Potato, Cucumber, and Dill Salad

This is so good!

2 lbs. baby red potatoes, sliced
3 1/2 Tbs. rice wine vineagr
1 1/2 Tbs country-style dijon mustard
2 Tbs olive oil
4 Tbs mayonnaise

1/2 cup chopped fresh dill

3/4 lb. pickling cucumbers, sliced

Fresh dill sprigs

Cook potatoes in pot of boiling water until just tender. Drain.

Transfer to large bowl. Add 2 Tbs vinegar to hot potatoes and stir
gently. Combine remaining 1 1/2 Tbs vinegar and mustard in small
bowl. Gradually mix in oil and mayo. Add chopped dill. Mix into
potatoes. Season with salt and pepper. (Can be made six hours ahead.
Cover; chill. Bring to room temp before serving.) Mix in cucumbers.
Garnish will dill sprigs.