whole potato salad

By mrboyton

Ingredients

• Very nice for a picnic or an indoor meal when it is still chilly outside. Dill Weed adds a bright and springy flavor to any dish.
• 2-3 lbs. small new potatoes
• 11/2 quarts boiling salted water
• 1/4 Cup strained cooking liquid
• 1/4 Cup chopped SHALLOTS or onions
• 1 TB. wine vinegar
• 1 tsp. DILL WEED
• 1 tsp. ENGLISH PRIME RIB RUB
• 1-2 TB. olive or vegetable oil

Preparation

Step 1

Bring water to a boil. Add 1 tsp. salt. Wash and scrub potatoes. Peel a stripe around the center of each potato. Place in boiling water, cook until fork tender (about 8-12 minutes). Drain, reserving 1/4 Cup strained cooking liquid. Return potatoes to pan, cover and let dry about 2 minutes. Combine the cooking liquid, SHALLOTS or onions, wine vinegar, ENGLISH PRIME RIB RUB and DILL WEED. Whisk. Place potatoes in a roomy bowl, cover with dressing and stir gently. Let stand 10 minutes, then add 1 or 2 TB. of vegetable oil. Toss and serve. The flavor is great warm or chilled.

Serves: 4-6. Prep. Time: 10 minutes. Cooking time: around 10 minutes.