Tuesday, July 5, 2011

Menu 18: Grilled Burgers

This recipe for potato salad was inspired by the baby new potatoes that came in my farmers market basket this week. The dressing features a combination of mayo and vinegar, which I really like. Fresh dill is terrific in this. I served this with grilled burgers and Watermelon-and-Tomato Salad. Enjoy!

Dill Potato Salad
1 lb. baby new potatoes, cut in half if necessary
1/2 cup mayonnaise
2 Tbsp. apple cider vinegar
2 bacon slices, cooked and crumbled
1 Tbsp. chopped fresh dill
Salt and pepper

1. Place potatoes in large pot; cover with water. Bring to a boil, add in a generous amount of salt, and cook until tender. Drain and rinse with cool water.
2. Combine mayonnaise and next 3 ingredients; toss with potatoes. Season with salt and pepper to taste.

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