I had a great recipe from a friend for something similar to this, I searched high and low for it on Monday and could not find it anywhere. So, I gave it a shot and came up with something similar but different.
This is a great side any time of year. These can be served hot or cold and are so easy for summertime entertaining.
12 Baby potatoes, cut in half
2 tablespoons of olive oil
2 Tablespoons of white wine vinegar
1 Tablespoon of mustard
1 Teaspoon of honey
Fresh chopped parsley
1 Tablespoon of fresh chopped dill
2 spring onions, finely chopped
1 Garlic clove, crushed
Salt and pepper
In a large pot of boiling water, add the potatoes and cook for about 15 minutes.
While the potatoes are cooking, make your vinaigrette by adding the olive oil, vinegar, mustard, honey, parsley, dill, spring onions, garlic, salt and pepper in a bowl. Stir to combine and set aside.
When potatoes are slightly soft, remove them from the heat and drain them. Cover them with plastic wrap and they will continue cooking for a further 10 minutes or so.
Add the vinegarette to the potatoes and stir well to combine. Cover and set aside until you are ready to serve them.
I do think these are best if they sit around for a while before serving them. If you insist on having them hot I would still do this, but reheat them in a low oven for about 20 minutes before serving them.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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Easy Weekday Dinners