1-1/2poundsfingerling potatoeswashed and cooked until tender and warm
1/2cupMayonnaise
1tbspgrain mustard
1tbspRed Wine Vinegar
1tspSugar
1/4cupCelerywashed and diced
1tbspRed Oniondiced
1 tspGarlicminced
1tbspfresh Dillchopped
salt and pepper as needed
Instructions
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.
Notes
This recipe appeared in the 2011 May issue of Cape Cod LIFE. It was provided by Bill Brodsky, former executive chef, at the Wequassett Resort & Golf Club.