2 tablespoons dry vermouth or white wine
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup fresh dill, minced
1. Scrub the potatoes clean but do not peel. Cut them lengthwise into fourths and boil (or steam, covered) until they are just tender.
2. Meanwhile, in a bowl whisk together the vinegar, mustard, vermouth, and salt. Add the oil slowly in a stream, and whisk the dressing until it is emulsified.
3. Add the potatoes to the dressing while they are still warm and toss gently. Add dill and pepper to taste until the potatoes are coated well.
4. Let the potato mixture stand, tossing occasionally, for 30 minutes and then serve at room temperature. This dish may be made one day in advance and kept covered and chilled. Let it return to room temperature before serving.
- From chef Elise Fellinger Henry of Spare Thyme in Burlington CountyPer serving: 150 calories, 3 grams protein, 18 grams carbohydrates, 2 grams sugar, 7 grams fat, no cholesterol, 12 milligrams sodium, 2 grams dietary fiber
Contact staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at http://go.philly.com/diannamarder
