Recipe: Rosemary Dijon Potato Salad
Keeley Ardman DeSalvoROSEMARY DIJON POTATO SALAD
3 lbs. gold and red potatoes
1 tbsp.olive oil
1/2red onion, diced
1 tbspwhite wine vinegar
2 tbsp.fresh romsemary, finely chopped
salt & pepper to taste
Place potatoes in a large pot and cover with water. Bring to a boil over high heat. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Dice into bite sized chunks and place in a large bowl. Add diced red onion. Combine mustard, olive oil, rosemary, salt, pepper, and vinegar in small bowl. Whisk & pour over potatoes & onion. Fold together and garnish with a sprig of fresh rosemary. Serve immediately or refrigerate & serve.
