Monday, June 4, 2012

Red Potato and Radish Salad

28 small red new potatoes
12 radishes
2 celery stalks, sliced
½ c thinly sliced red onions
¼ c chopped fresh dill
½ c vegetable oil
¼ c lemon juice
1 tbsp Dijon mustard
salt and pepper to taste

1.     In a saucepan of boiling salted water cover and cook the potatoes just until tender about 10 to 15 minutes. Drain and let cool.
2.     Cut radishes in half and thinly slice; place in a large bowl. Add celery, onion and half of the dill. Cut potatoes into quarters and add to bowl.
3.     In a small bowl, whisk together oil, lemon juice, salt and pepper. Pour over potato mixture and toss to coat. Cover and refrigerate up to 4 hours. Serve sprinkled with remaining dill.

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