Monday, February 18, 2013
Roasted Potato Salad
1 small bag fingerling potatoes, washed and sliced in half
3 tablespoons olive oil plus more for roasting
salt and pepper
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
2. In a big bowl, mix 3 tablespoons olive oil, red wine vinegar, and dill.
3. When ready to eat, gently toss warm potatoes in dressing. Enjoy immediately.