2 lbs. potatoes (about 12), cut into quarters
1/4 c. vegetable oil
2 tbsp. vinegar
2 tbsp. coarse grain prepared mustard
1 tsp. salt
1 lg. cucumber, peeled or not peeled

Cooked potatoes in boiling water 15-20 minutes until fork tender. Meanwhile, whisk oil, vinegar, mustard, and salt in large serving bowl. Drain potatoes and add (while hot) to French dressing. When cool, cover. Marinate at least 2 hours, turning occasionally. Just before serving, cut cucumber in half, lengthwise, then cut-across in thin slices. Add to potatoes and toss. Makes 6 servings.