Bistro Farm Potato Salad





This Sunday, brunch isn't your only option for a Mother's Day meal. Treat your mom to a BBQ or picnic, which is also a great way to celebrate the day. Typically, as long as mom doesn't have to do the cooking anything goes!

When packing a picnic, I like to bring dishes that I know will transport well, and that can be eaten at room temperature, because sometimes it can be difficult to keep everything cold or hot. This Bistro Farm Potato Salad is un-like the traditional potato salad, which is typically filled with un-healthy fats and unwanted calories. This recipe doesn’t use mayo, and uses a small amount of oil and vinegar instead.

 

This dish is filled with fresh herbs and spices, which give this recipe tons of flavor. Consider changing it up this year, and take mom on a picnic instead. She'll love your creativity and not to mention, this delicious side dish.

 

Ingredients:
1 1/2 pounds red potatoes, scrubbed and diced into uniform pieces
1/4 cup olive oil
2 T red wine vinegar
2 T coarse grain Dijon mustard
1 clove garlic, finely minced
1/2 cup scallions, chopped white and green parts
1/2 cup dill
Salt and pepper to taste
1 1/2 pounds red potatoes, scrubbed and diced into uniform pieces

Directions:

1. Cook potatoes in boiling water until tender. Drain and let cool in a large mixing bowl.
2.  Combine oil, vinegar, mustard and garlic into measuring up, whisk to blend
3.  Add scallions to cooled potatoes.
4.  Pour marinade mixture over potatoes, mixing to blend (you can use as little or as much of the marinade).
5.  Mix in dill, salt and pepper to taste. Chill until ready to serve. Can be served room temp, too!

*Recipe from The Bistro Farm