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New Potato and Dill Salad

2 lbs. New Potatoes

1 tsp. Mustard
1 tbs. White Wine Vinegar
Pinch Sugar
Pinch salt
Grinding Black Pepper
4 tbs. Olive Oil

1 handful Fresh Parsley
6 or 7 Chives
1 bunch Fresh DillWash the potatoes well and try to make sure the are all roughly the same size (if not cut the larger ones in half or quarter).
Bring a pot of salted water to the boil and plunge in the potatoes when it is boiling.
Let them boil for 15 to 20 mins. or when tender when pierced with a knife.
Whisk the mustard with the vinegar, sugar, salt and pepper.
Dribble in the Oil slowly and whisk until smooth.
Chop the herbs finely and add them to the vinaigrette.
Drain the potatoes well when cooked and cut them into quarters while still hot.
Toss these in the vinaigrette again while hot.
Leave to cool - this way they will have absorbed lots of the vinaigrette.
(these are also delicious eaten hot or warm).

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef