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Thursday, June 17, 2010

Dilly Potato Salad

I got this half made and tasted it.  YUM!  This recipe might never be finished because the first half could easily disappear down the hatch...  Again, I was looking for ways to use up the CSA goodies - primarily the dill.  The Dilly Potato Salad from The Herb Garden Cookbook by Lucinda Hutson sounded fabulous.  New potatoes, great curried vinaigrette and lots of other fresh veggies.  The colors sounded like they'd burst out of the bowl.  I got the potatoes cooked and tossed them with the vinaigrette.  Connie took a taste and said "Yowzer - that's good!"  Ditto here. I'd planned on this for lunch a couple of days from now.  That meant letting the potatoes marinate in vinaigrette overnight then adding the other vegetables tomorrow.  So, I broke down and added the other vegetables and served this for dinner.  For those who don't like curry, it doesn't taste like curry.  The curry just adds a nice warm flavor.  Not that over the top CURRY that screams at you.  I did leave out diced green pepper and parsley.  Thought they'd take over the flavors.  The one change I might make next time is to add a chopped hard boiled egg.  This is one I'll make over and over again!!!

Dilly Potato Salad
2 pounds new potatoes, diced
3 T garlic vinegar
1 T minced shallots
2 T di on mustard
1 t curry powder
4 T olive oil
2 T capers
6 gherkins, diced
4 mini carrots, sliced in coins
1 rib celery, finely diced
1/3 red bell pepper, chopped
4 T chopped dill

Bring a pot of water to a boil.  Cook the potatoes for about 10 minutes or until they're tender.  Whisk the vinegar, shallots, mustard, curry powder, olive oil and capers together for the dressing.  Drain the potatoes and toss them with the dressing while they're warm.

  Refrigerate overnight.  Before serving toss with the other vegetables and the dill.

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