Ingredients
- 2 pounds new baby red potatoes, washed and scubbed (boiled in skins in water until JUST fork-tender, cooking time will depend on the size, do not overcook remember that they continue cooking after removed from the pot)
- 1 large celery stalk, finely diced
- 1/3 cup finely chopped red onion (can use more)
- Salt and pepper, to taste
- Fresh dill
- Dressing:
- 1/2 to 3/4 cup mayonnaise
- 1 garlic clove, finely minced
- 1/4 cup whole grain Dijon mustard
- 1 tablespoons roasted garlic seasoning paste (such as Compliments brand)
- 1 tablespoon capers, drained
- 2 to 4 tablespoons sun-dried tomatoes in oil, drained and coarsely chopped
How to Make
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Step 1: In a bowl combine all dressing ingredients together until blended.
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Step 2: Slice the hot potatoes in half or quarters depending on the size while still fairly hot ( the potatoes must be hot when adding on the dressing). Place into a large bowl. Gently mix in celery and red onion.
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Step 3: Pour the dressing over the potatoes then mix gently careful to not break up the warm potatoes. Season with salt and pepper to taste. Garnish with fresh dill. Serve warm or refrigerate and use within 12 hours.
We hope you enjoy this recipe!
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