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SHOPPING LIST:
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- Apple cider vinegar
- Extra virgin olive oil
- Raisins
- Fresh dill
- Rosemary
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- Red potatoes
- Celery
- Onion
- Mayonnaise
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Prepare potatoes
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Cook the potatoes, cool somewhat—but only until potatoes are still warm—then peel and cut into bite-size pieces and put into large bowl
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- 5-6 medium potatoes (about 2 pounds)
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Sauté the vegetables
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1
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In a small skillet, sauté until translucent but not browned
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- 1 tablespoon butter
- 1 celery rib with leaves, chopped
- 1 medium onion, chopped
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2
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Gently mix the cooked vegetables with the potatoes in the large bowl
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Make the dressing
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Mix thoroughly in a small bowl
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- 1/4 cup (2 oz) mayonnaise
- 1/4 cup (2 oz) apple cider vinegar
- 3 tablespoons extra virgin olive oil
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Finish the salad
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1
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Combine with the potatoes and other ingredients in the large bowl
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- small handful raisins (chopped if preferred)
- 2 tablespoons fresh dill, chopped (or 2 tsp dried dill leaves)
- 5-6 fresh rosemary leaves, chopped fine (or 1 tsp dried rosemary leaves, crushed)
- salt and ground black pepper to taste
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2
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- Put about half the dressing into the large bowl and, using a spatula, gently mix until ingredients are evenly coated.
- Add more dressing as needed to reach the desired combination of dressing and ingredients.
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Serving suggestion
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- Sprinkle lightly with paprika
- Best served warm
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Dill and Rosemary. Use fresh herbs if at all possible. If using dried herbs, leave the salad in the refrigerator overnight so that the flavors blend thoroughly.
