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Potato salad is a classic summer dish, but sometimes, rather than a mayo-filled fatty dish, you want something light and sophisticated instead! The classic, sweet balsamic and olive oil mixture is the perfect compliment to all of the fresh crunchy veggies that go into this dish!
What You’ll Need:
One lb. new potatoes
Salt and pepper
Boil new potatoes until tender. Remove from heat and run under cold water.
Place in fridge until they are cool.
Chop one carrot, one piece of celery, a bit of fennel, and one cucumber.
Grab a generous handful of dill and rough chop.
Mix all ingredients together in a large bowl.
Add salt and pepper to taste, as well as three tablespoons of fancy, sweet, balsamic vinegar and the same amount of olive oil.
Mix, and serve!