Boistfort Valley Farm
Community Supported Recipe Box

Dilled Potatoes Vinaigrette


  • 1 pound potatoes, scrubbed
  • 1/4 teaspoon Dijon-style mustard
  • 1 tablespoon white-wine vinegar
  • 1 1/2 tsp dry vermouth or dry white wine
  • 2 tablespoons olive oil
  • 1/4 cup minced fresh dill


dish: side
season: summer

Cut the potatoes into chunks and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well. Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.

Adapted from Gourmet, July 1990