Red Jacket Potato Salad
Ann Sundypage 24
Ingredients
- 1/2 Cup Walnut Oil
- 1 Teaspoon Dijon Mustard
- Salt and Pepper, to taste
- 4 Green Onions, sliced
- 1 and 1/2 Tablespoons White Vinegar
- 1/2 Teaspoon White Sugar
- 1/2 Cup Walnut Pieces
- 1/4 Cup Fresh Dill (or 1 Teaspoon dried)
- 2 Pounds Small Red Potatoes, cooked and quartered (not peeled)
Instructions
Combine oil, vinegar, mustard and sugar for the dressing. Combine the potatoes, green onion and dill and mix together well. Mix in the dressing and season with salt and pepper to taste. Don't put this together much more than 2 to 3 hours before serving. It tends to discolor and doesn't look very appetizing!
Prep notesBest made 2 to 3 hours before serving — discolors if too far ahead.
Tags
- salad
- potato
- summer
- picnic