by Marie Viljoen
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my 14 recipes »
Photo by Marie Viljoen
Marie Viljoen's Notes:
Expand2 pounds small red -skinned potatoes, halved Ask a question about this ingredient
1/4 cup good cider vinegar Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
copious amounts of black pepper Ask a question about this ingredient
1/3 cup EV olive oil Ask a question about this ingredient
1 bunch scallions, cleaned and chopped (greens, too) Ask a question about this ingredient
1 bunch fresh dill, chopped (yield = 3/4 cup) Ask a question about this ingredient
Cook the potatoes in boiling water to which you've added some salt.
Ask a question about this stepWhile they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil.
Ask a question about this stepDrain potatoes when just-cooked.
Ask a question about this stepIn a large bowl add the dressing to the hot potatoes and stir gently.
Ask a question about this stepAdd the dill and scallions and mix well.I use my hands in order not to break the potatoes too much.
Ask a question about this stepLick your fingers.
Ask a question about this stepThe salad is very good warm, and equally good cold, later.
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Fany is the author of My Sweet Mexico and Paletas.
