Ingredients
- 2 kbs baking potatoes, peeked & cut in l" cubes
- 2 Tbls red wine vinegar
- l tbls dijon mustard
- l teas salt, l/2 teas pepper
- l/4 cup olive oil
- 3 tbls mince red onion,
- l/2 cup sour cream
- l/2 cup sliced radishes
- l/2 cup chopped fresh dill
Directions
Place potatoes in 2qt microwave proof bowl with 2 tbls water, cover with wax paper and microwave for 5 mins on high, stir. Microwave 5 mins more, stirring every 2 mins. till potatoes are just tender. Meanwhile whisk vinegar, mustard, salt and pepper together in large bowl. Whisk in oil, then onion. Drain potatoes and add to dressing. Cool to room temperature and stire in remaining ingredients
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Submitted 6/13/05.
Source: Microwave
Submitted By: Dorothy Painter
Avebury69
Creamy Dill Potato Salad