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Fingerling Potato Salad With Creamy Dill Dressing

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Makes: 5 servings adjust



  • 1 12 pounds Fingerling Potato
  • 2 tablespoons White Vinegar

Step 1

Place potatoes, 1 tbsp salt, 1/2 tbsp vinegar and 3 cups tepid water in a medium saucepan. Bring top a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when pricked with a fork, about 17 minutes. Drain potatoes, immediately toss potato pieces with 1 tbsp vinegar, let cool about 10 minutes.


  • 1 tablespoon Whole Grain Mustard
  • 2 tablespoons Sour Cream
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 small Red Onion, diced..about 3/4 cup
  • 2 Scallions, finely sliced..about 1/4 cup
  • 2 tablespoons Fresh Dill, minced

Step 2

Meanwhile , combine mustard, sour cream, olive oil, red onion, scallions, dill and remaining 1/2 tbsp vinegar in a large bowl and whisk together. Add potatoes and toss thoroughly to coat. Season with additional salt and pepper to taste.
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