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POTATO, CUCUMBER AND DILL SALAD 
2 lbs. baby red potatoes, sliced
3 1/2 tbsp. rice wine vinegar
1 1/2 tbsp. country-style Dijon mustard
6 tbsp. canola oil
1/2 c. chopped fresh dill
3/4 lb. cucumbers, sliced
Fresh dill sprigs

Cook potatoes in pot of boiling water until tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently.

Combine remaining 1 1/2 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.

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