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New Potato Picnic Salad


6 small new potatoes, cooked and drained
3 green onions, chopped
2 tablespoon dill, chopped
1 1/2 tablespoon olive oil
1 1/2 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 tsp. sugar
Salt and pepper to taste

Serves 2

In a medium bowl combine oil, vinegar, mustard and sugar to make dressing. Add salt and pepper as needed. Cube potatoes while still hot and add to dressing. Toss with onions and dill. Serve at room temperature.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.