"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

New Potatoes with Dill Vinaigrette Recipe

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This recipe for New Potatoes with Dill Vinaigrette, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. baby red potatoes
2 tsp. Dijon mustard ;
2 Tbsp. red wine vinegar ;
2 Tbsp. fresh lemon juice ;
1 Tbsp. finely chopped shallots ;
2 Tbsp. extra virgin olive oil ;
3 Tbsp. freshly chopped dill ;
freshly ground sea salt to taste ;
freshly ground black pepper.

Directions:
Directions:
1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the new potatoes in the basket for about 20 minutes. Let cool and then slice in quarters, lengthwise.
2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and dill. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
3. Gently toss the quartered potatoes in the vinaigrette and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min. / Cooking time: 40 min.
Personal Notes:
Personal Notes:
Any time we can get the baby red potatoes I make sure to fix this recipe several times. This is good hot as a veggie course or cold as part of a picnic. Yum, yum anytime and any which way.

 

 

 

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