Ingredients
The following ingredients have 5 Servings
- 5-6 medium red potatoes
- 1/2 small red onion finely chopped (about 1/4 cup)
- Dressing:
- 1/4 cup olive oil
- juice of 1 lemon (about 1/4 cup)
- 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
Instruction
- 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.