1 lb. small red potatoes
1 tsp. prepared whole grain mustard
4 shallots thinly sliced
2 Tbsp. chopped fresh chives
In a large saucepan, cover potatoes with cold, salted water and bring to a boil. Lower heat and simmer until tender when pierced with a knife, about 15 minutes. Drain the potatoes and set aside to cool. In a small bowl, mix together vinegar, Dill Lemon EVOO, prepared mustard, shallots and chives. Season with kosher salt and orange pepper to taste. Slice the cooled potatoes into ½ inch pieces. Toss with dressing. Season to taste with kosher salt and Orange Pepper and toss again.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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