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| 3 cups | |  | | new PEI Potatoes, cubed | | | | 750 ml | | 6 tbsp | | | | bottled cucumber salad dressing | | | | 75 ml | | 2 tbsp | | | | fresh dill, chopped OR | | | | 25 ml | | 1-2 tsp | | | | dried dill (dill weed) | | | | 5-10 ml | | 1/2 cup | | | | fresh asparagus or green beans | | | | 125 ml |
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| Wash and cut potatoes in large cubes. Cook until tender, drain. While still hot blend in cucumber dressing and dill. Meanwhile cook until tender crisp the asparagus or green beans; cut into 1" lengths. Blend into salad. Refrigerate covered or serve immediately. Makes 4 servings. Tip: When new PEI Potatoes are not available use mature potatoes and remove the skins, if desired. |
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