- 1 1/2 pounds red potatoes, scrubbed and diced into uniform pieces
- 1/4 cup olive oil
- 2 T red wine vinegar
- 2 T coarse grain Dijon mustard
- 1 clove garlic, finely minced
- 1/2 cup scallions, chopped white and green parts
- 1/2 cup dill
- Salt and pepper to taste
1. Cook potatoes in boiling water until tender. Drain and let cool in a large mixing bowl.
2. Combine oil, vinegar, mustard and garlic into measuring up, whisk to blend
3. Add scallions to cooled potatoes.
4. Pour marinade mixture over potatoes, mixing to blend (you can use as little or as much of the marinade).
5. Mix in dill, salt and pepper to taste. Chill until ready to serve. Can be served room temp, too!
2. Combine oil, vinegar, mustard and garlic into measuring up, whisk to blend
3. Add scallions to cooled potatoes.
4. Pour marinade mixture over potatoes, mixing to blend (you can use as little or as much of the marinade).
5. Mix in dill, salt and pepper to taste. Chill until ready to serve. Can be served room temp, too!
