Fingerling Potatoes with Dijon-Dill Vinaigrette
Eileen
ingredients
Potatoes- 2-3 lbs. fingerling potatoes
- bunch of arugula
- salt &pepper
- 3/4 cup good olive oil
- 1/2 cup rice wine vinegar
- 2 cloves garlic, finely minced
- 1-2 teaspoons Dijon mustard
- 4-5 tablespoons brown sugar
- 1/2 package fresh dill, chopped
- 1 small bottle of capers
directions
Whisk together all vinaigrette ingredients. Let it sit. Boil the fingerling potatoes whole for 20 minutes. Drain, and let it cool for 5-10 minutes. Cut any large potatoes in half. In a large bowl, mix together potatoes and vinaigrette. Serve at room temp.
Source: Eileen Wang
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews