We have been in a heat wave...very unusual for our area. We ended up the first day BBQ'ing chicken and hence the above salad to accompany it. To nite we will thankfully be having cold leftovers. So, this all dressed potato salad is yummy served warm or cold.
1 1/2 - 2 lbs. new potatoes (scrub well, chop, and cook till fork tender)
2 large green onions, finely chopped
1 tsp. dried dill
1 tsp. garlic powder
salt and pepper to taste
1 1/2 tsp mustard Dijon is best but here I used regular which was good too
2 Tblsp. Wine Vinegar (mine looks more rose colored so white or red should be fine)
3 Tblsp. Extra Virgin Olive Oil
handful of minced Italian flat leaf parsley
good sprinkling of Parmesan cheese
paprika to sprinkle over top
Once the potatoes are cooked, drain well and set aside. Chop the green onions and parsley and set aside. Mix the dill, garlic powder, salt and pepper, wine vinegar, mustard and EVOO in a small bowl whisking well to combine. Pour over the potatoes and toss, then add the green onions, parsley, and Parmesan cheese mix gently to combine, then sprinkle the top with a bit of extra flat leaf Italian parsley and top with a good sprinkle of paprika. Serve along side any other dishes.