I love warm potato salads!

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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

  1. Preheat oven to 375°F.
  2. Place the potatoes on a roasting tray
  3. Drizzle with oil, salt, and pepper and massage the mix well into the potatoes.
  4. Bake until golden. This will take about 20 minutes.
  5. Place in a bowl and add the red onion.
  6. In another bowl, mix mustard, dill, oil, and vinegar. Season with salt and pepper.
  7. Mix sauce into the potatoes.
  8. Serve warm.


Photography by Ellen Silverman

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