(for 6 servings)
2 pounds waxy potatoes (Yukon golds or red-skinned) cut into 1/2-inch pieces
3 green onions, sliced
1 tablespoon fresh parsley
1 tablespoon fresh dill
2 tablespoon olive oil
2 tablespoon apple cider vinegar
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1 tablespoon spicy beer mustard
1 teaspoon honey
salt and pepper to taste
Boil the potatoes in salted water until just tender. Drain. Transfer potatoes to a bowl.
While potatoes are cooking, whisk together olive oil, vinegar, honey, mustard, herbs, salt, and pepper. Pour vinaigrette over warm potatoes and add green onions. Gently toss. Serve immediately.
Makes six servings.