roasted potato dill salad

After our Les Schwab adventure, Michelle and I hit up PCC, followed by the local Farmers Market. At PCC, I ripped out a recipe for a roasted potato and dill salad. At the market, we luckily found delicious purple potatoes, so my recipe is coming to life.

Here is the recipe

serves 6-8

3 1/2 pounds potatoes

1/2 cup olive oil

1 teaspoon salt

1/2 cup red wine vinegar

1 teaspoon minced garlic

2 teaspoons dijon mustard

2 tablespoons dry dill

1/2 bunch green onion, chopped

Slice potatoes into thin medallions, slightly figure than potato chips. Toss the sliced potatoes with half the olive oil, and the salt. Spread on cookie sheet and bake at 350 F until browned, stirring occasionally. Remove from heat and cool. Make dressing by mincing the rest of the ingredients.

I like to use as much farm fresh ingredients as possible, making it a good, hardy local meal, and vegetarian too (if you swing that way!)


(Recipe from the PCC deli)


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