Warm Potato Salad
1 lb. potatoes, cut into bite sizes wedges
2 Tbsp. light vegetable oil
1-2 Tbsp. white wine vinegar (I like a little extra tang in this salad)
1 tsp. honey
1/4 tsp. dried dill or tarragon
1/2 tsp. Dijon mustard
1/2 c. chopped radish, carrot, and/or bell pepper
1/2 c. sliced celery
2-3 Tbsp. thin slivers red (or other mild) onion
Salt and pepper
Crisply cooked, crumbled bacon for garnish if desired
Steam or boil the potatoes until firm-tender. Drain.
Meanwhile, whisk together the oil, vinegar, honey, dill or tarragon, and mustard. Set aside.
Combine the warm potatoes with the vegetables. Season with salt and pepper. Toss lightly with the dressing and serve warm.
Recipe created or adapted by Liz Talley, Urban Graze
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