Dill and Shallot Potato Salad

by Rachael Ray Show Staff 7:00 AM, November 16, 2010

Aired November 16, 2010

Serves Serves 4
1 1/2 pounds fingerling or other baby potatoes, thinly sliced
1 small shallot, minced
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

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.