Here’s my zesty and so tasty Potato salad smothered in a creamy dill vinaigrette. This potato salad pairs well with any BBq or fish, its so bright in flavor. This recipe is great not just with the flavor aspect but so convenient, you can make it a day ahead keeping it chilled before you plan on serving. Really a few days in advance helps marry the flavors together. So good, Enjoy!
Ingredients: Roast Fingerling Potato Pre heat Oven 450 degee
12 Fingerling Potato, washed, cut same size, do not peel
Season with lemon pepper
Place in 11 x 13 baking dish
Drizzle with avocado oil or olive oil, toss
Bake approx. 30 minutes tossing half way between baking time, until golden brown and slightly soft
Take out oven cool completely
Ingredients: Creamy Dill Vinaigrette
2 Tbsp White wine vinegar, I like to use a splash of regular distilled white vinegar for a zestier flavor, to taste
1 Tbsp Dijon or whole grain mustard
2 Tbsp sour cream
2 Tsp avocado oil or olive oil
Whisk together, then add:
1 small sweet onion, finely cut or 2 scallions, finely cut
Sea salt and black pepper, to taste
2-3 Tbsp Fresh cut dill, to taste, have extra for garnish, (you can use dried dill)
In a large bowl mIx all the ingredients together. Chill before serving
Store up to 5 days in the fridge
Approx. 8-10 servings