Potato Salad, Light and Vinegary

I took this recipe for one of my favorite versions of a Cucumber Salad, and added potatoes instead. It's got the light, tangy punch of vinegar and dill, and makes the perfect side for a summer meal.

What's in it:

your favorite 'taters (or 2 medium cucumbers, peeled and thinly sliced)

1/3 cup cider or white vinegar

1/3 cup water

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon pepper

dill, freshly chopped

How to make it:

1. Place 'taters (or cucumbers) in a small bowl

2. In a tightly covered container, shake remaining ingredients (leave dill out). Pour over 'taters, and cover/refrigerate for 3+ hours to blend flavors.

3. Drain 'taters. Sprinkle with dill and store covered in fridge until it's time to serve.

Creamy version:

After draining 'taters, stir in 3/4 cup sour cream or plain yogurt. Store covered in fridge.

You can also leave this salad un-drained if you like it real tangy, or if you don't have time to let it sit in the fridge for 3+ hours. The drained dressing makes a great base for a salad dressing too.

Serves: 6

Source: Betty Crocker Cookbook © 2005