Potato Salad

New potatoes are available at the Downtown Marquette Farmers Market.
This recipe is from Eat Well on $4.00/Day by Leanne Brown

“I developed this salad because I’m not a big fan of
mayonnaise-based potato salads. This is really the simplest thing: just potatoes in a regular
vinaigrette. You can add all kinds of extras to it to make it more festive, but people always
rave about the salad as is. The secret is that potatoes actually have really nice flavor— all you
have to do is season them properly. Let potatoes be potatoes, no need to hide ’em!”

If you have leftover roasted potatoes or other root vegetables, the same idea works great. Just
skip the cooking part and go straight to the dressing.

serves 4

2 lb potatoes

2 tbsp olive oil
2 tbsp lemon juice, lime juice, or vinegar
2 tsp Dijon mustard salt and pepper scallions
a d d i t i o n s
fresh dill, chopped fresh parsley, chopped paprika
fresh chillies, finely chopped
pickles, finely chopped