(from kylerhea’s recipe box)

Source: via Honey Brook Farm

Categories: herbs, potatoes, radishes, salads


  • 2 lbs baking potatoes, (or, the potatoes found
  • in today‚Äôs box), peeled & cut in l" cubes
  • 2 Tablespoons red wine vinegar
  • l Tablespoon Dijon mustard
  • l Teaspoon salt
  • l/2 Teaspoon pepper
  • l/4 cup olive oil
  • 3 Tablespoon mince red onion,
  • l/2 Cup sour cream
  • l/2 Cup sliced radishes
  • l/2 Cup chopped fresh dill


  1. Place potatoes in 2-quart microwave-proof bowl with 2 tablespoons water, cover with wax paper and microwave for 5 minutes on high, stir. Microwave 5 minutes more, stirring every 2 minutes until potatoes are just tender. Meanwhile whisk vinegar, mustard, salt and pepper together in large bowl. Whisk in oil, then onion. Drain potatoes and add to dressing. Cool to room temperature and stir in remaining ingredients.

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