If you have fresh dill, this is a perfect marriage of dill's bright taste and new red potatoes. If the potatoes are really new, don't peel them. Mayonnaise is optional.
 Sweet peppers. Any sweet peppers will do. Red, orange and yellow peppers, however, add a nice touch of color and are sweeter than the green ones.
Takes about 20 minutes (plus potato cooking). Serves 6-8.
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SHOPPING LIST:
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- Celery
- Onion or scallions
- Sweet pepper
- Fresh dill
- Optional: Mayonnaise
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- New red potatoes
- Lemon
- Olive oil
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Prepare the potatoes
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- 5-6 medium potatoes (about 2 pounds)
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Make the vinaigrette
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Meanwhile, whisk together in a small bowl; pour the vinaigrette over the cooked-and-cut potatoes while they are still warm.
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- juice of one lemon (or about 1 tablespoon balsamic vinegar—balsamic vinegar will give a slight brownish tinge to the salad)
- about 3 tablespoons olive oil (or canola oil)
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Finish the salad
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Combine in a small bowl and add to the potato-vinaigrette mixture. Then cover and refrigerate.
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- 1 celery rib, chopped very fine
- 1 small mild onion or 2-3 scallions, chopped very fine
- 1 small sweet pepper, chopped fine
- palmful fresh dill, chopped
- Salt and fresh ground black pepper, to taste
- Optional: a few spoonsful of mayonnaise, to taste
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POTATO SALAD BASICS. Click here for essentials of selecting and cooking potatoes, preparing hard-cooked eggs, working with garlic, and similar tips to make potato salad preparation both easier and tastier.
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www.cybershingle.com/recipes/
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