Dilled Potato Salad

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Dilled Potato Salad

 

 

Potato Salad:

6 medium potatoes, peeled, cooked, chilled, sliced

2 or 3 T chopped green onion

2 T chopped fresh parsley

1/2 C diced pickled beets

2 T chopped chives or green onion tops

 

Dill Dressing:

2 T white wine vinegar

1 tsp salt

1/4 tsp ground white pepper (black pepper works too)

1/4 tsp dried dill weed or to taste or use fresh

6 T vegetable oil

 

Prepare Dill Dressing; set aside. In a large bowl,

combine potatoes, green onion, parsley, beets, and

chives or green onion tops. Pour dressing over potato

mixture; toss to distribute. Refrigerate 30 minutes or

until ready to serve. Makes 6 servings.

 

Dill Dressing: In a small bowl, combine all

ingredients. Beat with a whisk until blended.

 

 

 

 

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