This was a great little salad I made for lunch one day – and I want to remember it for summer bbq’s or potlucks! It came together in about 15 minutes and used only a few ingredients, but love the tangy flavors and rich, buttery potatoes. Will be making this again for sure!
Original Recipe found here.
2 lbs small young potatoes (cut to same size if necessary), skin on & washed (I used butter babies)
1/4 cup red onion, finely chopped
1/4 cup dill, finely chopped
3 tbsp olive oil, extra virgin
3 tbsp organic white or apple cider vinegar
1/2 tsp salt
Ground black pepper, to taste
- In a medium pot, add potatoes and cover with cold water. Cover and bring to a boil. Reduce heat to low and cook for 15 minutes or until soft (check with a fork). Drain.
- Add remaining ingredients, cover and shake the pot. You can also stir gently. Serve cold, warm or hot.