This is a nice twist on the usual mayo based potato salad. I decided I needed to add some dill, we are in Harbor Springs and in our absence (haven’t been here since Memorial Day) the dill has grown like crazy. I think a red onion would add a little extra color, but all I have on hand are white, so we’ll go with that. I used some Yukon gold potatoes and some Idaho because once again, that’s what I had. I bought some very pretty radishes and a farm market and decided to toss them it too. They were a nice addition, they were very mild and I loved the pink and purple colors.
2 pounds of potatoes, peeled and cubed
¼ cup red wine vinegar
1 small onion, diced
6 – 8 medium radishes, sliced or chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
¼ cup olive oil
Salt and pepper to taste
Cook potatoes in large pot of boiling water until tender, about 25 minutes. Drain and allow to sit in pan until slightly cooled, about 10 minutes. Add vinegar and onion to pan, toss until potatoes are coated with vinegar. Season with salt and pepper. Transfer to large bowl, toss with olive oil, basil and dill and allow for flavors to mingle at room temperature for about 30 minutes before serving.