Monday, July 9, 2012

Dill Potato Salad


  • Half one large bowl of fingerling potatoes (can also use red new potatoes)
  • Boil in a large pot until fork tender (this means you poke them with a fork and they are soft all the way through)
  • While boiling make dressing:
    • 1 1/2 T brown mustard
    • 1 T yellow mustard
    • 3 T red wine vinigar
    • 2 T lemon juice
    • 2 garlic cloves (minced)
    • salt/pepper
    • 1 Cup extra virgin olive oil
  • drain potatoes and lightly coat with dressing
  • sprinkle with fresh chopped dill
I think it tastes better cold but I never have the patients to wait

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