1 1/2 pounds fingerling potatoes (washed and cooked until tender and warm)
1/2 cup mayonnaise
1 tablespoon grain mustard
1 tablespoon red wine vinegar
1 teaspoon sugar
1/4 c up celery, washed and diced
1 tablespoon red onion, diced
1 teaspoon garlic, minced
1 tablespoon fresh dill, chopped
salt and pepper as needed
- To cook potatoes, start them whole in cold water and bring to a simmer.
- Simmer until they are fork tender and then gently strain. Once strained, cool potatoes on a plate at room temperature until you can handle them. Slice them into ½ inch bias coins.
- Once sliced, combine them with the rest of the ingredients and adjust the seasoning with salt and pepper. Serve or reserve in refrigerator until needed. Serves 6.
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