Recently, I’ve been making a lot of vinaigrettes. There are actually a lot of uses for basic vinaigrettes. There’s the obvious use for it as a dressing on top of cold, green salads, but I’ve come to find that it’s great on many different vegetables and works in warm dishes as well, like my grilled eggplant and corn salad, for one. You could probably even use it as the base for a really great marinade for chicken, steak, or shrimp. A basic vinaigrette also happens to be the star in this recipe, my warm potatoes with mustard and dill. The quick and simple vinaigrette is the reason this dish is so good. It’s tangy and salty and combined with the hearty potatoes and the fresh dill, it’s a match made in heaven.
Warm potatoes with mustard and dill is the perfect simple side dish for any grilled meat. It’s also great for summer picnics, potlucks or barbecues. I’d take this over regular, ol’ potato salad any day. The flavor is amazing and it’s so simple to throw together. Plus, no mayo so it’s definitely healthier. Although, I did consider adding bacon. My bacon wasn’t defrosted so I nixed the idea, but honestly, this would be SO good with bacon.
Obviously, as stated in the name, this potato dish is meant to be served warm. Room temperature is okay too but it’s definitely not meant to be chilled.
Warm potatoes with mustard and dill
1.5 lbs. of yellow potatoes (with thin skin)
1⁄4 red onion thinly sliced
2 tbsp of red wine vinegar
1 tbsp of coarse ground mustard
salt and pepper
1⁄4 cup of olive oil
2 tbsp chopped fresh dill
1. Cut the potatoes in half and then cut each half into 3 pieces. Add them to a pot and
cover them with water. Bring the water to a boil and cook for 10-15 minutes until the
potato can be pierced with a fork, but doesn’t fall apart. Drain the potatoes and transfer to a bowl.
2. Add the red onion to a small bowl and pour the vinegar over the onions. Let them
sit for a few minutes. Next add the mustard, sprinkle in some salt & pepper and pour
in the olive oil. Whisk everything together.
3. Pour the vinaigrette over the potatoes when they are still warm and stir to coat
them. Then, sprinkle over the dill and stir again to combine.