2 lbs baby red potatoes, sliced
3 l/2 T rice wine vinegar
1 l/2 T country-style Dijon mustard
6 T canola oil
l/2 cup chopped fresh dill
l/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 T vinegar to hot potatoes and stir
gently. Combine remaining 1 l/2 tablespoons vinegar and mustard in
small bowl. Gradually mix in oil. Add chopped dill. Mix into
potatoes. Season with salt and pepper. (Can be made 6 hours ahead.
Cover; chill. Bring to room temperature before serving). Mix in
cucumbers. Garnish with dill sprigs.