Summer Potato Salad with Dill Vinaigrette
Submitted by: mdunlap247
This salad is great for picnics--and safer because it has no mayonnaise or eggs.
Ingredients
- 3 lbs red potatoes
- 2 stalks celery
- 1 large orange, yellow or red pepper
- 1 large red onion
- 6 tablespoons red or white wine vinegar
- 5 tablespoons finely chopped fresh dill
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 2/3 cup extra virgin olive oil
- Salt and pepper to taste
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Method
Leaving skin on, cube red potatoes. Add salt and pepper and boil about 25 minutes on medium or until fork tender. Drain and allow to cool. Dice celery, pepper and onions then add to potatoes when cooled. Dressing: Using a blender, add wine vinegar, mustard, garlic powder and dill. Replace lid and slowly drizzle in olive oil then let blend to emulsify. Add salt and pepper to taste. Add dressing to vegetables and mix completely. Refrigerate overnight for best flavor.
Notes: Dressing will seem very strong and may seem bitter; use wine vinegar for less tartness. After potato salad is refrigerated, taste will have mellowed. Salad can be served at room temperature.
Number of Servings: 6-8
Submitted by: mdunlap247 ( See all of mdunlap247 Recipes )
