Potato Salad With Lemon-Dill Vinaigrette |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away. Ingredients:
2 lbs potatoes (yukon gold or russet) |
1 cup celery, diced |
1/2 cup red onion, finely chopped |
2 tablespoons capers (chopped if large) |
1/4 cup olive oil |
3 tablespoons lemon juice, freshly squeezed |
1/2 teaspoon dried dill weed |
1 teaspoon salt |
1 dash black pepper |
Directions:
1. Peel potatoes and slice 1/4 thick. Cook just until fork tender; drain and transfer to a bowl.
2. Add the celery and onion to the potatoes.
3. Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
4. Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
5. If desired, add more salt, pepper, or lemon juice to taste.
6. Serve warm or at room temperature.
|
|