 pOTatO, CuCUmBeR aND diLL sALad • 2 pounds baby red potatoes • 3 1/2 tablespoons white wine vinegar • 1 1/2 tablespoons country-style Dijon mustard • 6 tablespoons extra-virgin olive oil • 1/2 cup chopped fresh dill • 3/4 pound cucumbers, sliced • fresh dill sprigs, optional Cook the potatoes in a pot of boiling water until just tender. Drain. Transfer to a large bowl. Add 2 tablespoons vinegar to the hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in a small bowl. Gradually mix in the oil. Add chopped dill and mix into the potatoes. Season with salt and freshly ground pepper. This can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving. Mix in cucumbers. Garnish with dill sprigs.
5 Comments
7/10/2009 07:24:50 pm
Today I am making your Apricot Tart for a lunch with my nephews. 7/11/2009 07:35:06 pm
It is delicious! Came out just like in your picture, and it tasted of summer. Thank you for the recipe. The only thing I did was the glaze/apricot preserve at the end. Chopped 3 apricots, added sugar,cinnnamon, a bit of water, and cooked it slowly, for quite a while, then pureed it, it was really good. 7/12/2009 12:29:12 pm
Well, I always make the same potato egg Hellman's mayo potato salad (I even made it today!), but I love your cucumber and dill addition, and will deviate from my recipe! Leave a Reply. |
Categories
All
|
