I love warm potato salads!
Serves 4
20 fingering potatoes, cut in half
3 tablespoons olive oil
salt & pepper, to taste
1 red onion, finely chopped
2 tablespoons whole grain mustard
2 tablespoons dill, chopped
3 tablespoons olive oil
2 tablespoons sherry vinegar
- Preheat oven to 375°F.
- Place the potatoes on a roasting tray
- Drizzle with oil, salt, and pepper and massage the mix well into the potatoes.
- Bake until golden. This will take about 20 minutes.
- Place in a bowl and add the red onion.
- In another bowl, mix mustard, dill, oil, and vinegar. Season with salt and pepper.
- Mix sauce into the potatoes.
- Serve warm.
TIP:
Photography by
Ellen Silverman
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