Ingredients
- 3 Lbs. Red Skin Potatoes
- 1/3 Cup Rice Vinegar
- 1/3 Cup Olive Oil
- 2 Tblsp. Dijon Mustard
- 1.5 Tablespoons Dried Dill
- 1 Large Red Pepper - Diced
- 2 Green Onions - Diced
- Salt and Pepper to taste
Directions
Put potatoes in large pot and cover with water. Cook over medium heat until a knife easily goes through a potato (don't over cook or salad will be mushy). Drain potatoes and cover in ice water for 5 min. and drain again. Dice potatoes into bite size pieces and put in large bowl. Add diced peppers and onions. In a separate bowl whisk vinegar, oil, mustard and dill. Pour over potatoes and stir. Add salt and pepper to taste. (sometimes I add diced celery too!!)
Servings: 6
The other night we had some grilled chicken, potato salad and grilled vegetables. The next day for lunch I diced up some chicken and mixed in the roasted vegetables and potato salad and it was great all together PLUS it took me almost no time to make.