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Potato Salad, no mayo
2 lbs. small red potatoes
1/3 cup peanut or other vegetable oil
1/3 cup olive oil
1/4 cup red wine vinegar
three tbsp finely chopped fresh dill
1/4 cup finely chopped red onion
one tbsp dijon mustard
salt and pepper to taste
1/2 lb green beans, halved, optional
Boil potatoes in their skins until just tender. Drain. Combine
oils, vinegar, onion, dill, mustard, salt and pepper. Pour dressing
over the warm potatoes and toss lightly.
Refrigerate at least several hours, preferably overnight. Cook
beans until tender crisp. Drain and add to potatoes. Chill and
serve.
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No Mayo 01