this is the dinner that we were going to make yesterday until tacos came into the picture. it's a potato salad recipe that my mom gave me, though i have no idea where she got it. it's coated with an oil based dressing that gets a hint of creaminess from the mustard, and it's tangy with a bit of spice from the garlic and shallots. you can serve it warm or chill it in the fridge for a bit. my mom wrote a note on the recipe that it's also good with green beans...i haven't tried it, but it sounds like it would be delicious and simple to throw the green beans in with the potatoes during the last few minutes of cooking to blanche them just a tad.new potato salad
ingredients:
3 pounds fingerling or other thin skinned potatoes
1 tsp sugar
1 tb apple cider vinegar
1 1/2 tb dijon mustard
3 tb olive oil
1 shallot finely chopped
1 clove garlic minced
1/4 cup chopped parsley
1 tb dill minced (or more to taste)
salt and pepper to taste
boil potatoes until just tender (15-20 min.), drain.
in a large bowl whisk together sugar, vinegar, mustard, oil, shallot and garlic until blended.
when potatoes are cooled a bit add to dressing and toss to coat. add herbs and salt and pepper to taste.
-d
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4 comments:
Dill it up yo!
Oh and we also used spicey Dijon this time which is brutal on its own but worked perfectly here.
oooooh so that's where the spice came from! and here i am blaming innocent shallots and garlic....
Warmed potato salad is something that I miss on a regular basis. And by potato salad, I don't mean that mayo-drenched blasphemy they carry in virtually every supermarket, but rather the kind you describe here: tangy, with the heady aroma of dill. I have such a craving for potato salad right now :P
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