Vegetables, a light dressing and some fresh herbs – no mayo here!
1 tbsp olive oil
2 large russet potatoes, cut into 1″ cubes
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 handful dill, chopped
2 tbsp olive oil
1 tbsp white vinegar
1 tsp horseradish mustard
Place the potatoes in a pot and cover with one inch of water, season with salt, cover with a lid and bring to a boil. Then crack lid and turn heat down to a simmer. Simmer until the potatoes are fully cooked, 5-10 min, and drain.
Meanwhile, heat the oil in a large skillet on medium heat and add the vegetables. Season with salt and pepper and saute 5-7 min, stirring frequently.
To make the dressing, whisk together all the ingredients until emulsified. Then combine all the ingredients, re-season if necessary, serve warm or at room temp.
*I had to lend out my good camera for two weeks, so I’m forced to revert back to my old Nikon Coolpix : (