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Dill and Shallot Potato Salad

Serves 4

Originally aired

INGREDIENTS
  • 1 1/2 pounds fingerling or other baby potatoes, thinly sliced
  • Salt
  • 1 small shallot, minced
  • Pepper
  • 1 scant teaspoon sugar
  • About 3 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • About 1/3 cup Canola oil
  • 1 small rib celery, very thinly sliced
  • A handful of fresh dill, chopped
PREPARATION

In a large pot, cover potatoes with an inch of cold water. Bring to boil, salt water and cook to tender. Drain and return them to hot pot to dry the potatoes off.

Meanwhile, place shallots in bowl and season with salt, pepper and sugar, cover with vinegar and let stand a few minutes. Add mustard and whisk in oil. Adjust seasonings to taste. Toss potatoes with dressing, celery and dill.

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