| Servings |
| 4-6servings |
| Servings |
| 4-6servings |
Ingredients
- Salad
- 5-6 medium red potatoes
- 1/2 small red onion finely chopped about 1/4 cup
- Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp Dijon Mustard
- 1 1/2 tbsp red wine vinegar
- 2 cloves Garlic finely minced
- 3 tbsp flat-leaf parsley chopped
- 1/4 tsp Thyme
- 3-4 tbsp fresh dill weed chopped, divided
- salt & pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Bring large pot of salted water to a boil.
- Scrub potatoes and cut into 1/4 inch slices.
- Cook potatoes about 15-20 minutes till fork tender.
- Meanwhile mix dressing in medium mixing bowl.
- Combine olive oil, lemon juice, Dijon mustard, red wine vinegar, garlic, parsley, thyme, 3 tbsp. dill weed and salt, pepper to taste.
- Whisk a minute or two until thoroughly combine.
- Drain potatoes well and place in large serving bowl, along with chopped red onion.
- Pour vinaigrette over potatoes and onion and gently combine.
- Top with remaining dill weed.
- Serve immediately or can store covered in fridge for up to five days.
- Source: https://stephaniesain.com/lemon-dill-potato-salad/
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